Red and green gel food color for icing stripesoptional
In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
Bake 350F/180C for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes. Add the cream cheese a little at a time.
Add vanilla extract and beat again until light and fluffy. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is piping consistency.
Fit a piping bag with a large closed star decorator tip (Ateco 847). Dip a small artists’ brush in the red or green food color and paint 4 well-spaced stripes onto the inside of the piping tip and all the way up the piping bag. Carefully spoon the frosting into the piping bag and pipe swirling mounds of icing (about 3 passes) on top of the cooled cupcakes.