Preheat the oven to 325°. Line a 12-cup cupcake pan with cupcake liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger, cloves, and salt; set aside.
In a small bowl, whisk the buttermilk and molasses.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and add the eggs, one at a time, beating well after each addition. Add half the flour mixture, then the milk mixture, then the remaining half of the flour mixture. Beat after each addition until just blended and scrape down the sides of the bowl if necessary, then beat in the vanilla.
Divide the batter evenly among the prepared compartments and bake until a toothpick inserted into the center comes out clean and the cupcakes are dry to the touch, 16-17 minutes.
Transfer to a rack and cool completely before frosting with the Cinnamon Cream Cheese Frosting.