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For the cupcakes:
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1) Preheat oven to 350 F. Line 12 muffin wells with paper liners.
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2) In a small saucepan over medium heat, combine raisins, cranberries, dates, and water. Cook until fruit is soft and water is absorbed. Stir in mixed peel. Set aside and cool.
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3) In a small bowl, mix together flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg.
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4) In a large bowl, using an electric mixer, beat together granulated and brown sugars and butter until well combined. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Add milk and fruit mixture, beating until smooth.
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5) Scoop batter into prepared muffin pan. Bake in preheated oven 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
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For the frosting:
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1) Melt butter in a small saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (4 to 6 minutes). Butter will get foamy and bubble and you will see black flecks start to form toward the end. Remove from heat. Cool to room temperature.
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2) Beat butter and powdered sugar with an electric mixer until combined. Add vanilla and gradually add cream until frosting reaches the desired consistency. Pipe onto cooled cupcakes. Cupcakes are especially delicious when heated in the microwave.
