In a mixing bowl, add cake mix, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk dry ingredients together.
In a mixing bowl, whisk together the eggs, brown sugar, molasses and butter for 1-2 minutes.
Slowly add the dry ingredients to the mixing bowl, whisking on medium until combined.
Add the water and mix on medium speed for 2 minutes.
Fill each muffin cup 2/3 of the way with batter.
Bake 18-20 minutes or until it springs back when touched. Let cool completely before icing.
To Make Cinnamon Cream Cheese Frosting:
Beat cream cheese and butter for 1 minute or until creamy. Add cinnamon and incorporate completely.
Add half of the creamer and slowly add in the confectioners’ sugar, 1/2 cup at a time until light and fluffy. If the mixture is too thick, add more creamer, 1 tablespoon at a time.
Place frosting in piping bag or spread with a spatula to frost cupcakes