Preheat your oven to 355°F (180°C) and line a 12-hole muffin tin with liners.

In a large bowl or stand mixer, combine the softened butter, vegetable oil, and brown sugar. Beat until creamy and lightened in color, about 3-4 minutes.

Add the vanilla extract and eggs one at a time, beating well and scraping the sides of the bowl between additions.

Incorporate the molasses and buttermilk, mixing until combined.

Mix in the ground ginger, cinnamon, nutmeg, cloves, and optional cardamom until well combined.

Sift in the all-purpose flour, baking powder, and baking soda. Gently fold until no dry streaks are visible.

Fill each muffin liner ¾ full with batter and bake for 15-18 minutes or until a toothpick comes out clean.

Let the cupcakes cool before removing them from the tin.

Beat the softened butter in a bowl until creamy and lightened in color.

Gradually add powdered sugar, about ½ cup at a time, mixing well after each addition.

Incorporate the cream cheese, then add vanilla and blend until fluffy.

Set aside half of the frosting, then add molasses, cinnamon, and ginger to the remaining frosting and blend until smooth.

Use a piping bag to pipe swirls of frosting on top of cooled cupcakes and add mini gingerbread man cookies on top.