-Preheat the oven to 350 degrees. Line cupcake tins with paper liners.
-Sift flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
-Mix together the butter, brown sugar, molasses, and egg.
-Pour 1/2( 1/4 cup) of the 1/2 cup of water in with the butter mixture.
-Add in 1/2 of the dry ingredients, mixing while adding.
-Add in the rest of the water, stirring in as you add.
-Stir in the remaining dry ingredients mix to fully combine.
-Scoop batter into cupcake paper liners until 3/4 full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool for 10 minutes while in the cupcake pan.
-Remove from the cupcake pan placing on a wire rack until completely cool.
-Cream the butter, vanilla and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar 1/2 C at a time.... mix well.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.