Gingerbread Cupcakes

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For the Cupcakes:

1 stick unsalted butter, at room temperature

1/2 cup granulated sugar

2 large eggs

1 cup molasses

2 cups all-purpose flour

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking soda

1 cup boiling water

For the Frosting:

4 cups confectioners’ sugar

1 8-ounce package cream cheese, at room temperature

2 sticks unsalted butter, at room temperature

1 tablespoon pure vanilla extract

Ground cinnamon, for dusting