Ingredients
1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves1/8 teaspoon pepper1/2 cup butter, softened1 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extract1-1/2 cups cake flour1-1/2 teaspoons baking powder1/4 teaspoon salt2/3 cup 2% milkFROSTING:6 tablespoons butter, softened3 cups confectioners’ sugar3/4 teaspoon vanilla extract3 to 4 tablespoons 2% milk
Preparation
In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter until fluffy; beat in the confectioners’ sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.
