• Preheat oven to 350° and add paper liners to cupcake tins.

For the Cupcakes

• In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
• In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
• With another small saucepan, heat molasses and corn syrup until lukewarm as well.
• While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
• Once both pans have cooled to luke warm, add milk mixture, whisk until blended then add molasses mixture. Stir.
• Add egg and whisk until well Incorporated.
• Pour into cupcake liners, ⅔ full, and bake for 20-22 minutes or until toothpick comes out clean.
• Let cool completely on baking rack.
• Once cooled, place into container, cover and store overnight so the tops will get sticky.

For the Frosting

• In a medium mixing bowl, beat cream cheese and butter together until creamy.
• Add vanilla, cinnamon and molasses, mix well.
• Slowly add powdered sugar and beat until creamy.
• Refrigerate frosting until chilled then frost cupcakes once they have sat overnight.