Preheat the oven to 350°F. Line 2 dozen muffin tins with paper liners.
In a medium mixing bowl, sift together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt.
In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy.
Add the sugar and continue to beat for 2 minutes. Add the eggs one at a time, beating well after each and scraping down the sides after each. Incorporate the vanilla until fully blended.
Alternate adding the milk and the flour mixture until fluffy combined. Mixture will be slightly runny.
Divide the batter between lined tins, filling them 1/2 -3/4 full.
Bake for 20-25 minutes until the cupcakes are golden and tops are springy to the touch and pass the toothpick test.
Remove from the muffin tins to cool completely.
Cream Cheese Frosting:
In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and butter until smooth and no lumps remain. Add brown sugar and beat again.
Add the vanilla and salt, mixing well.
FInally, add the powdered sugar, beating well until smooth. If the mixture is too thick for a piping bag, add 1 tablespoon of milk or cream until a spreadable consistency.
Frost cupcakes with an offset spatula or a piping bag with a star tip.
If you've tried this recipe, come back and let us know how it was!