Pre-heat oven to 350 degrees. Line muffin tins with paper cupcake liners, and set aside.

In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside.

In a large mixing bowl, sift together the flour, ground spices, salt, and baking powder; set aside for later.

In a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Then beat in the eggs.

Fill the cupcake papers 3/4 full with cupcake batter, making sure that the batter is divided evenly.

Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes.

Remove cupcakes from the oven et cupcakes cool a few minutes in the tin, then transfer to a wire rack to cool completely before decorating with your choice of frosting.

Instructions for Buttercream Frosting

In the bowl of a stand mixer fitted with a paddle attachment whip the butter for 7-8 minutes until light and fluffy. Scrape the sides of the bowl frequently and be sure to scrape the bottom as well.

Turn the electric mixer on low speed then add the powdered sugar, vanilla, and heavy cream. Mix on low until everything is incorporated and then increase to medium speed and beat until light and fluffy.

Place buttercream frosting in a piping bag fitted with the piping tip that you like and pipe a a design of your choosing on the cupcakes, then decorate and serve.