Preheat your oven to 350 degrees fahrenheit. Line a muffin tin with gold foil liners. In a large bowl, add cake mix, molasses, milk, oil, eggs, and spices. Whisk together until ingredients are well combined.

Pour batter evenly to make 24 cupcakes. The cups will be about ⅔ full. If you only have one pan, use half the batter and then bake a 2nd batch.

Bake for 20-22 minutes, until a toothpick inserted into the center of a middle cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

In a large mixing bowl, beat heavy whipping cream with your hand mixer until it thickens and becomes spreadable, this may take a few minutes. Set aside.

In a separate mixing bowl, beat together cream cheese and powdered sugar until incorporated. Add vanilla and cinnamon, mix again until all the ingredients are combined and frosting begins to form together. Fold in heavy whipping cream mixture and keep folding until combined and the whipping cream is mixed through.

Pipe the frosting onto your cupcakes once they have cooled. Top with gingerbread sprinkles and a gingerbread man cookie.