Ginger-Orange Cupcakes

• Preheat the oven to 350F and prepare the cupcake pans.

• In a large bowl combine the flour, ground ginger, nutmeg, salt, baking soda and baking powder and set aside.

• With a mixer, cream the butter and sugar until fluffy.

• Add the orange zest, grated fresh ginger and vanilla extract and beat until combined. Add the orange juice and egg and beat until smooth.

• Add about ⅓ of the flour mixture, beating on low. Then ½ of the sour cream. Repeat ending with the last third of the flour mixture.

• Remove the bowl from the mixer and fold in the candied ginger.

• Fill the prepared cupcake pans half to three-quarters full. (It must be something with my oven, but no matter the recipe, if I fill the cups more than half full they rise too much and end up collapsing in on themselves.)

• Bake until light and golden. For me this was about 17 minutes. Let them cool in the pan for 5 minutes, then transfer to a wire rack until completely cool before frosting.