In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and ginger; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Mix in molasses. Add eggs 1 at a time, blending well after each egg. Reduce speed to low and add flour mixture, alternating with milk.
Divide batter among the baking cups, filling each 2/3 full.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Beat butter until smooth and fluffy. Add the powdered sugar, 1/2 C. at a time, and beat until incorporated. Add 2 Tbsp. heavy cream and beat well on medium speed, then add cinnamon and maple extract. Frost cupcakes with a #104 tip.