Preheat oven to 400 degrees F and prep 12-cavity cupcake pan with liners and spray.

In large bowl, whisk together flour, baking powder, sugar, cinnamon, ginger, nutmeg, cloves and sea salt. Set aside.

Add milk, apple cider vinegar, molasses, and oil to dry ingredients. Using a hand-mixer on medium-speed, mix everything until combined and smooth with no lumps. (Note: Do not over mix.)

Scoop batter into each cupcake cavity (about ¾ full) and bake at 400 degrees for the first 5 minutes. Then reduce temperature to 350 degrees and continue baking 11-13 minutes or until a toothpick comes out clean in the center.

Once done, turn oven off with cupcakes still inside and oven door slightly open for 2 minutes. (Note: This keeps cupcakes from deflating.)

Let cupcakes cool completely before frosting.

Using electric mixer or hand mixer, beat butter on medium-high speed until smooth and pale. Add powdered sugar, vanilla, cinnamon and milk, continuing to mix on medium speed until desired smooth and fluffy consistency is reached. (Note: If buttercream is runny, add additional powdered sugar 1 Tbsp at a time. If too thick, add milk 1 Tbsp at a time.)

Pipe buttercream onto cooled cupcakes.

If desired, top cupcakes with gingerbread cookies.