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1. Heat oven to 350°F. Line cupcake pans with paper liners, if using. Sift flour, ginger, baking powder, and salt into a small bowl. Add chopped candied ginger.

2. In large mixing bowl cream the butter and sugar until light. Beat in eggs, one at a time.

3. Using a rubber spatula add the flour in three additions alternating it with two additions of milk. Stir well after each addition.

4. Fill each cup ¾ full of batter. Bake mini cupcakes 18 to 20 minutes and standard size cupcakes 25 to 30 minutes, or until pick inserted in center comes out clean. Cool on wire racks.

5. Spread or pipe frosting on cooled cupcakes and garnish each with a piece of candied ginger or peach slices. Cream Cheese Icing:Process in food processor or beat in mixer 8 ounces cream cheese, softened; ½ cup confectioners sugar. Chill until mixture is thick enough to spread or pipe through a pastry bag fitted with a large fluted tip. Recipe can be doubled for extra icing.

Makes 12 to 14 standard cupcakes and 48 mini cupcakes

1 ½ cups all-purpose flour1 tablespoon ground ginger¼ teaspoon salt1 teaspoon baking powder½ cup butter, softened1 ¼ cups sugar3 eggs

¾ cup whole milk1 ¼ cups candied ginger,chopped into very small pieces8 ounces cream cheese½ cup confectioners sugar2 peaches cut into small wedges

Spicy Ginger Cupcakes with Cream Cheese Frosting

~ Pairs Perfectly with Cupcake Vineyards Chardonnay ~