1. 1. Preheat your oven to 180°C (160°C fan) or 350°F. Stick liners in your muffin tin. I buy the brown ones because they don’t show grease marks as much as white ones do.

1. 1. Beat butter and sugar with your mixer for 4-5 minutes until it looks fluffy and pale. This is where patience pays off – don’t rush this bit or your cupcakes will be dense. The mixture should basically double in size.

1. 1. Crack in eggs one at a time and beat each one in completely before adding the next. Dump in the vanilla. The whole thing should look smooth and glossy now, not lumpy or weird.

1. 1. Mix in flour and spices with a wooden spoon. Just stir until you can’t see white flour anymore – don’t go crazy with the mixing or you’ll end up with tough cupcakes. Add milk gradually until the batter drops off your spoon easily.

1. 1. Scoop into liners – I use an ice cream scoop because it’s neater and faster than spooning. Fill each liner about 2/3 full, maybe a bit more if you’re feeling generous.

1. 1. Bake 12-15 minutes until they bounce back when you poke them gently. They’ll smell incredible and look golden brown on top. Let them sit in the pan for 5 minutes, then move to a wire rack.

1. 1. Wait for them to cool completely before frosting. I know it’s torture, but warm cupcakes will melt your frosting and then you’ll be standing there with a mess.

🧁 Perfect Cream Cheese Frosting

1. 1. Beat butter and icing sugar until it’s fluffy and pale – takes about 3 minutes. This step makes the difference between smooth frosting and grainy mess.

1. 1. Add the spice first, then slowly beat in cream cheese. Once you add cream cheese, don’t overbeat it or it’ll get runny and you’ll want to cry.

1. 1. Stick it in the fridge for 20 minutes if your kitchen is warm or the frosting looks loose. It should hold its shape when you lift the beaters.