This is a recipe I found a few years ago on Pinterest. I follow all steps but usually tweak it into my own, (i.e.: frosting type, sugar amounts). I'll do everyone the favor and convert the measurements. Enjoy. :)
Gingerbread Cupcakes (makes 24)
3 cups cake flour
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg
2 cups brown sugar
2 sticks (225g) butter (at room temperature)
1 cup milk (at room temperature)
4 extra-large eggs
2 tsp baking powder
a pinch of salt
Heat your oven to 360°F/180°C
Set out two 12-cup cupcake tins with cupcake liners.
In a big mixing bowl, cream the butter until it is smooth.
Add the sugar gradually and beat until the mixture is fluffy and light in color.
Add the eggs, one at a time, beating after each one.
Add the dry ingredients (including the spices) in three parts, alternating with the milk.
Spoon the batter into the cupcake liners! Each one should be about 3/4 full.
Bake for 20 minutes (or until a cake tester comes out clean).
Ice your cupcakes with vanilla buttercream, and top with chocolate ganache and candy canes.