Ingreadient :

• 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
• 1/8 teaspoon pepper
• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-1/2 cups cake flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup 2% milk
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 3/4 teaspoon vanilla extract
• 3 to 4 tablespoons 2% milk

Direction :

1. In a small bowl, combine ginger, cinnamon, cardamom, cloves and pepper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
3. 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.
4. For frosting, 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.