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1
For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
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2
Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl.
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3
Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
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4
While continuing to beat, gradually pour in the butter, then beat in the orange zest.
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5
Adjust the speed to medium-low, and add half the flour mixture.
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6
Add the milk, then the remaining flour mixture, taking care not to overmix the batter.
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7
It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier.
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8
Divide the batter evenly among the cups of the prepared muffin tin.
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9
Bake until the tops spring back when pressed, 20 to 22 minutes.
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10
Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely.
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11
(The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.)
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12
For the frosting: Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat.
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13
Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes.
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14
Let cool completely.
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15
Set aside 1/3 cup for garnish.
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16
Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth.
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17
Beat in the confectioners' sugar.
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18
Add the cooled cranberry mixture, and beat until completely incorporated.
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19
Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl.
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20
Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest.
