Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
In a medium bowl, combine the flour, baking powder, salt and spices. Whisk to combine.
1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt, 2 teaspoon Ginger, 1 ½ teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Cloves
In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, molasses and vanilla with a whisk.
1 Cup Light Brown Sugar, tightly packed, ¾ Cup Non-Dairy Milk, 7 tablespoon Non-Dairy Butter, melted, 1 tablespoon Molasses, 1 teaspoon Vanilla Extract
Add the dry ingredients to the wet ingredients and whisk to form the batter.
Use a spoon to scoop the batter into a cupcake pan. Fill each cupcake liner about ⅔ of the way.
Bake in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow to cool completely before decorating.