Make the gingerbread cupcakes:

1. Preheat the oven to 350°F. Line a 12-tin muffin pan with cupcake liners.
2. In a small mixing bowl, whisk together the molasses and hot water until well-combined. Set aside.
3. In a medium mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
4. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), add eggs, brown sugar, and vanilla. Beat on high for around 5 minutes. The mixture should look thick, fluffy, and be tripled in volume.
5. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
6. On low speed, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream and water-molasses mixture. Beat only until the batter becomes smooth.
7. Divide the batter into the 12 cupcake liners. You can use a cookie scoop to easily add the batter to the liners.  Bake in the oven for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.

Make the cream cheese frosting:

1. In a stand mixer fitted with the whip attachment, beat together the cream cheese and butter at medium-high speed for about 2 minutes, or until fluffy. (You can also beat in a mixing bowl with a hand mixer)
2. Scrape the sides of the bowl, then gradually add in confectioners’ sugar in small additions, beating on low between each addition and scraping at the sides.
3. Add vanilla and salt. Turn stand mixer to high speed and beat for 2-3 minutes.
4. Transfer the frosting into a large piping bag fitted with a Wilton 1M tip. Carefully pipe the frosting in a classic swirl pattern onto each cupcake. Start in the center and move in a circular pattern closer to the edges, then move up and back towards the center.
5. Top each cupcake with gingerbread men sprinkles and serve.