Using an electric mixer beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the lactose-free milk, molasses, and vanilla on medium speed.
In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until combined.
Fill cupcake liners 2/3 of the way full, no more. Bake for about 20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cupcakes to cool completely before frosting.
Orange Cream Cheese Frosting
Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed.
Beat in the vanilla extract and the orange zest. With the mixer running on low speed, slowly add in the powdered sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Once the cupcakes are baked and cooled start decorating the cupcakes.
If you wanna decorate them with gingerbread men cookies, check this recipe for low FODMAP gingerbread men cookies.
Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3 days and allow to come to room temperature before serving.