Christmas: Gingerbread: Gingerbread Cupcakes

The recipe for this cupcakes cake from Martha Stewart.  I used a cream cheese frosting instead of the royal icing the recipe called for, and I added a mini gingerbread man from yesterday's recipe.  Those cookies will change your life, trust me...fine, they won't, but they'll make you happy.
Cupcake:
Ingredients:  2 teaspoons baking soda, 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger,  1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 2 teaspoons baking powder, 8 tablespoons (1 stick) unsalted butter, room temperature, 2/3 cup packed dark-brown sugar, 1 cup molassesm, 2 large eggs, room temperature, lightly beaten
Instructions: 
1.  Heat oven to 350 degrees. Line 20 muffin tins with paper baking cups, and set aside.
2.  In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside.
3.  In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
4.  In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
5.  Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake about 30 minutes. 
Icing:   8 oz cream cheese, 1 stick, unsalted, room temperature butter, 1/8 t. salt, 3 3/4 c. powdered sugar, sifted, 1/2 t. vanilla.  Cream together.
Linking To:
Free Pretty Things For You
Somewhat Simple
Sugar Bananas
I Heart Naptime