Gingerbread Cupcakes with Zinfandel Buttercream Frosting

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1 1/4 cups all-purpose flour

1 1/4 cups loosely packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Pinch ground cloves

1/2 tablespoon baking powder

1/2 teaspoon fine salt

1/2 teaspoon baking soda

1/4 cup plus 2 tablespoons canola oil

2 eggs

1/2 cup buttermilk

1/2 cup plus 2 tablespoons molasses

3 tablespoons applesauce

1 tablespoon pureed ginger

Zinfandel Buttercream Frosting, recipe follows

ZINFANDEL BUTTERCREAM FROSTING:

1/2 cup zinfandel wine

1 pound unsalted butter, room temperature

6 1/2 cups powdered sugar