1. Combine cake flour, cinnamon, nutmeg, allspice, mace, baking soda and baking powder in medium bowl.
2. Combine 1 1/2 sticks of the butter with the sugar in large bowl. Beat until fluffy. Add eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of the Ginger Paste. Add flour mixture in thirds, alternating with milk and applesauce.
3. Divide batter evenly among 24 muffin cups. Bake in 350°F oven 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Combine cream cheese and remaining 4 tablespoons butter; mix well. Add remaining 1 tablespoon Ginger Paste; mix well. Add powdered sugar; beat until frosting is fluffy and smooth. Spread frosting over cupcakes to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
