This recipe and its gorgeous photo are courtesy of spoon fork bacon. What Jenny said is so true - everything tastes better when it's mini. Try serving them in our Cupcake Tower Stand! Makes 24 Ingredients: spice cake: 2 cups cake flour 1 tablespoon ground cinnamon 2 teaspoons baking powder ½ teaspoon ground allspice ¼ teaspoon ground nutmeg ¼ teaspoon salt ¼ cup (1/2 stick) unsalted butter, softened 2/3 cup light brown sugar 2 eggs 3 tablespoons molasses ¾ cup buttermilk cream cheese frosting: 6 ounces cream cheese, softened ¼ cup (1/2 stick) unsalted butter, softened 2 cups powdered sugar, sifted 1 ½ teaspoons vanilla extract garnish: 1 cup candied ginger, chopped 1. Preheat oven to 350°F. 2. In a mixing bowl, sifted together the flour, cinnamon, baking powder, allspice, nutmeg, and salt. Set aside. 3. Using a hand mixer, cream together the butter and sugar, about 4 minutes. Scrape down the sides of the bowl. 4. With the mixer running, add one egg at a time followed by the molasses and buttermilk and mix until just combined. 5. Whisk the dry mixture into the wet mixture and stir until no lumps remain. 6. Line a mini muffin tin with mini cupcake liners and fill each liner 2/3 way up with batter. 7. Bake the cupcakes for 20 to 25 minutes or until a toothpick comes out clean when removed from the center. 8. Allow to cool completely before frosting. 9. For the frosting: Using a hand mixer or a stand mixer, cream together the cream cheese and butter. Add the powdered sugar, ½ cup at a time until fully incorporated. Scraped down the sides of the bowl and stir in the vanilla. 10. To assemble: Spread a layer of frosting onto each cupcake. Pour the candied ginger into a shallow baking dish and dip each frosted cupcake, shaking off any access. Serve.