Line a 12-hole muffin tin with paper cases and preheat the oven to 180°C / 350°F / Gas 4.
Beat together the margarine and sugar until pale and fluffy. Beat in the yoghurt and milk, (don't panic - it will look 'curdled' at this stage but it really doesn't matter!).
Sieve the flour, bicarbonate of soda, spices and salt into the bowl and fold in gently to avoid knocking out any of the air.
Divide the cake mixture between the 12 cake cases and bake for 18-20 minutes until an inserted skewer or knife comes out clean. Leave to cool.
To make the buttercream, beat the margarine until fully softened. Sieve in the sugars and cinnamon, (especially important to sieve the light brown sugar which may otherwise be lumpy). Beat until pale and fluffy.
When the cupcakes are completely cool, (ideally store them overnight in a sealed tin or tupperware and decorate the following day). pipe on the buttercream, and stand a mini gingerbread man up on top of each cake. Finish by sprinkling a tiny pinch more cinnamon over each cupcake.