Preheat your oven to 350°F and line two muffin pans with muffin papers.
In a large bowl, sift together the cake mix, ground ginger, and cinnamon.
Using an electric mixer, beat in the molasses, oil, eggs, and milk until smooth.
Spoon the batter into your muffin pans, filling each cup about two-thirds full.
Bake in your preheated oven for 22 to 25 minutes, or until an inserted toothpick comes out clean.
In a large bowl, beat the butter until soft.
Beat in the cream cheese until smooth.
Add in the cinnamon, then gradually beat in the powdered sugar, one cup at a time, until you reach your desired sweetness.
Frost the cooled cupcakes with a knife or transfer the frosting to a large piping bag and pipe it onto the cupcakes.
