Spiced Gingerbread Mini Cupcakes

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Spiced Gingerbread Cupcakes:

Nonstick cooking spray, for the muffin tin

1 cup all-purpose flour 

1 tablespoon pumpkin pie spice 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon fine salt 

6 tablespoons unsalted butter, melted and cooled 

1/3 cup granulated sugar 

1/4 cup molasses 

1/4 cup sour cream 

1 large egg 

Lemon Cream Cheese Frosting:

3 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature 

1 teaspoon freshly grated lemon zest, plus more for decoration, optional

1/2 teaspoon pure vanilla extract 

1 1/2 cups confectioner’s sugar, sifted 

Yellow sprinkles and sliced crystallized ginger, for decoration, optional