Preheat oven to 350°F. Line a cupcake pan with 12 liners.

Make the cakes: In a large bowl, combine the flour, baking powder, salt, ginger, cinnamon, cardamom, cloves and black pepper. Whisk together until the spices are well-dispersed.

In the bowl of an electric mixer, cream together the sugar and butter on medium speed. Add the egg and mix until incorporated. Mix in the vanilla extract. Add the flour and buttermilk alternately to the creamed mixture. Begin and end with flour. Bake the cupcakes for 20-24 minutes, or until a toothpick tester inserted into the centers of the cupcakes comes out clean. Let cool completely.

Make the buttercream: In the bowl of an electric mixer, beat the butter and confectioners’ sugar together until just combined. Add the extract and milk or cream 1 tablespoon at a time until the mixture thins slightly. Mix on high speed until fluffy, adding more milk or cream as needed until piping consistency is achieved. Add in the spices and mix until well-dispersed.

Transfer the frosting to a large piping bag fitted with a large French pastry tube. Pipe frosting onto the cupcakes in a single swirl; top with sprinkles immediately. Add fondant leaves, if using.

Store the frosted cupcakes at room temperature in an air-tight cupcake keeper or under plastic wrap.