Preheat the oven to 350ºF/180ºC.

In a large bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Lightly whisk until combined. Set it aside.

Now in a separate bowl, combine milk and vinegar in a cup and let sit for 10 minutes. The milk will thicken slightly and you will see small curdled bits when your buttermilk is ready. Set it aside.

In another medium bowl, take butter and brown sugar and whisk them thoroughly until the sugar dissolves. Add in molasses and vanilla extract and mix until well combined.

Now, add in the sieved dry ingredients on top of the wet ingredients. Then, add in your buttermilk and mix until well combined. Don't over-mix the batter.

For mini loaves: Spoon the batter into mini bread loaf molds about 2/3 way full and arrange them on a baking tray.

For muffins: Line a cupcake pan with cupcake liners and fill in the batter about 2/3 way full.

Bake it for about 20 minutes. To test if the gingerbread is done, insert a small toothpick in the center and if it comes out clean, the gingerbread is ready.

Take the gingerbread out of the oven and let them cool completely for about an 1 hour on the counter.

Lemon Frosting: In a small bowl, mix together powdered sugar, lemon juice, and lemon zest, and 2 tsp water. Now, slowly add more water, 1 tsp at a time, until you reach drizzling consistency. It should be a little thicker like a paste if you want to use a piping bag.

Pipe or drizzle the frosting on the cooled gingerbread loaves/muffins. Garnish with your desired toppings. I used fresh mint and red currants. Enjoy!