Preheat your oven to 350°F (175°C) and line a cupcake pan with festive liners.

In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.

In a large bowl, combine brown sugar, molasses, vegetable oil, buttermilk, and egg, then whisk until smooth.

Fold the dry mixture into the wet ingredients until just combined.

Fill each cupcake liner about two-thirds full with batter.

Bake for 18-20 minutes until a toothpick comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack.

Prepare the brown sugar buttercream, beating together butter, brown sugar, and powdered sugar.

Frost cooled cupcakes and decorate with mini gingerbread men or sprinkles.