Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves (optional)
- ¾ cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs (room temperature)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tsp vinegar)
- 8 oz cream cheese, softened to room temperature
- ¼ cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl using an electric mixer on medium speed, beat the softened butter along with brown sugar and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time; mix well after each addition. Then add in grated fresh ginger and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture alternately with buttermilk. Start and end with dry ingredients. Mix just until combined; be careful not to overmix.
- Scoop batter into prepared cupcake liners about two-thirds full. Bake in preheated oven for about18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in pan for about five minutes before transferring them to wire racks to cool completely.
- For frosting: In a mixing bowl combine cream cheese and butter; beat on medium speed until smooth. Gradually add powdered sugar while continuing to beat on low speed until incorporated. Add heavy cream/milk and vanilla extract; beat until fluffy.
- Once cupcakes have cooled completely,frost them generously using either a spatula or piping bag fitted with your favorite tip.