1Preheat oven to 350°F. For the Gingerbread Cupcakes, mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside.
2 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.
3 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.
4 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.