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1
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
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2
Place the rum and raisins in a small pan, cover, and heat until the rum boils.
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3
Turn off the heat and set aside.
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4
Place the butter and molasses in another small pan and bring to a boil over medium heat.
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5
Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment.
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6
Cool for 5 minutes, then mix in the sour cream and orange zest.
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7
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl.
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8
Mix with your hand until combined.
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9
With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
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10
Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
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11
Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount).
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12
Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean.
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13
Cool for 10 minutes before removing from the pan.
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14
For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.
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15
Add the sugar and mix until smooth.
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16
When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
