Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting topped with Mini Gingerbread Men

Merry Christmas to all my readers! Sorry I have been so MIA lately, I am just too busy to keep up.  I did a lot of baking this weekend so I have like 5 posts coming out soon!! These cakes are amazing and that's all I have the energy to say today!  Happy Holidays!!

Cupcakes - Adapted from - Melissas Munches
Yield: 22 cupcakes
Cupcake Ingredients:
1 1/2 Cups Flour
2 Tablespoons Ground Ginger
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground cloves
1/4 Teaspoon Ground nutmeg
1 1/2 Cups Unsalted Butter (3 sticks), room temperature
1 1/2 Cups Sugar
3 Tablespoons Unsulphered Molasses
4 Eggs, room temperature
1 Teaspoon Vanilla
22 Gingerbread men

Cinnamon Cream Cheese Icing:
8 Ounces Cream Cheese, Softened
3 Cups Powdered Sugar
2 Teaspoons Vanilla
2 Teaspoons Cinnamon

Directions:

1. Adjust oven rack to lower-middle position and preheat to 350. Line muffin pan with baking cup liners.
2. In a large bowl, sift together flour and spices; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incorporated. Beat in eggs one at a time. Beat in vanilla. 
4. Add flour and mix on low speed until just combined.
5. Fill the cupcake papers three-quarters full, 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. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
6. To make the cinnamon cream frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
7. Frost and top with gingerbread men.