Preheat the oven to 180 C (165 C fan). Line the 12 hole muffin tin with some liners and set aside.
In a large bowl, mix together the flour, baking powder, baking soda, all the spices and salt. Set aside.
In a small bowl, mix together molasses and Greek yogurt. Set aside.
Using an electric mixer, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, followed by vanilla.
With the mixer running on low speed, add half of the flour mixture, followed by half of the molasses and yogurt mixture. Repeat again, add the remaining flour mixture followed by remaining molasses and yogurt mix. Stir until all the ingredients are incorporated.
Divide the batter between the cupcake cases, but don't over fill them. Fill about 3/4 of each cupcake case. Bake for 15 minutes, until the toothpick inserted in the middle comes out with just few crumbs remaining. Allow the cupcakes to cool completely before topping with frosting.
Cream cheese frosting
Using an electric mixer, beat together the cream cheese and butter. Gradually, add the icing sugar until fully combined. Add the vanilla and salt and mix well.
Fill the piping bag fitted with the French star nozzle with the cream cheese frosting and pipe it on top of the cooled cupcakes. Sprinkle the feuilletine on top of the frosting. Decorate the cupcakes with some gingerbread cookies if you desire.
Make sure the cream cheese and butter are at room temperature.You can replace the French star piping nozzle with your favourite nozzle.