Preheat the oven to 350°F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the milk, vegetable oil, molasses, eggs, and vanilla.
½ cup whole milk, ¼ cup vegetable oil, ¼ cup molasses, 2 large eggs, 1 teaspoon pure vanilla extract
Add the brown sugar and whisk to combine.
½ cup light brown sugar
In another bowl, combine the flour, baking powder, cinnamon, ginger, and nutmeg.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
Slowly add the dry ingredients to the wet, mixing just until they are fully combined. You don’t want to overmix.
Divide the batter between the tins, filling each one ¾ of the way full.
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.