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Preheat oven to 350°F. For the Gingerbread Cupcakes, mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside.
Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.