• Adjust oven rack to low-middle position; preheat oven to 350°F. Line 20 mini muffin cups with cupcake liners.

To make cupcakes:

• In a medium bowl whisk flour, ginger, cinnamon, cloves, nutmeg, and salt.
• In a large bowl or stand mixer cream butter and sugar until light and fluffy, about 3 minutes. Add flour mixture and mix on low speed until just until combined.
• Divide batter evenly among muffin cups, filling each about ¾ full. Bake 30 minutes or until a toothpick inserted in the center of the cupcakes comes out clean or with moist crumbs. Cool cupcakes in tins 10 minutes, then transfer to a wire rack to cool completely.

Whipped Vanilla Buttercream:

• In a large bowl or a stand mixer beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add powdered sugar, cream, and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooked cupcakes and sprinkle with cinnamon. Makes 20 cupcakes.