Air Fryer Gingerbread Muffins

In a large bowl, cream together the 1 stick unsalted butter, room temperature , 1/2 cup brown sugar, and 3/4 cup dark molasses Until it's well incorporated, Fold the 1 large egg, 1/2 cup sour cream, and 1/2 cup milk in, mix well. Mix the dry ingredients, the 2 2/3 cup all-purpose flour 1 1/2 teaspoon baking soda, 1 teaspoon ground ginger 1 teaspoon ground cloves, and 1 teaspoon ground cinnamon in another bowl.
Slowly fold the dry ingredients into the wet ingredients, mix until smooth.
Spray or line your muffin tin with muffin liners, and then using a spoon, the batter in, filling it 2/3 the way full.
Set the muffin tin into the air fryer, and set the temperature to 320 degrees F, air fryer setting, for 10 to 12 minutes. Let the muffins cool before adding your cream cheese frosting.
To Make The Cream Cheese Frosting: Mix the 8 ounces cream cheese, room temperature, 1 stick unsalted butter, room temperature 1 teaspoon vanilla extract, 1/4 teaspoon salt and 4 cups powdered sugar in a large bowl. Mix until smooth.
Pipe the cream cheese frosting onto the gingerbread muffins.
Decorate, plate and serve.