In a large bowl, cream together the butter, dark brown sugar, and dark molasses. Until it's well incorporated, Fold the egg, sour cream, and milk in, mix well. Mix the dry ingredients, the flour, baking powder, salt, ground ginger, ground cloves, and 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 cream cheese, butter, pure vanilla extract, salt, and powdered sugar in a large bowl. Mix until smooth.
Pipe the cream cheese frosting onto the gingerbread muffins.
Decorate, plate and serve.