Two Cups Flour

Apple Cupcakes
1 Preheat oven to 350 F (180 C) and line 12 capacity cupcake pan with paper liners. 
2 Whisk together flour, baking powder, baking soda, salt and ginger in a medium bowl. Set aside.
3 In the bowl of stand mixer using a paddle attachment on medium speed or a large bowl using a hand held mixer, beat together the butter and sugar until fluffy. 
4 Add the eggs, sour cream, and vanilla, then mix again until incorporated. 
5 Spoon in flour mixture and mix until smooth. Scrape bottom and side of bowl as needed.
6 Fold in apple chunks with a rubber spatula. 
7 Divide batter evenly between the 12 cupcake cups. 
8 Place tray on center of middle rack and back for 22-24 minutes until a toothpick inserted comes out clean or with moist crumbs. 
9 Place tin on wire rack and allow cupcakes to completely cool before frosting.
Apple Buttercream Frosting
1 First, prepare an apple puree to mix into the frosting.
2 Place apple chunks, lemon juice, light brown sugar, and ginger in a medium skillet on medium heat. 
3 Using a rubber spatula, slowly stir apples while cooking 4-5 minutes until softened, but not mushy.
4 Transfer apple mixture to a food processor or blender and pulse just enough to chop into small shreds but still remain slightly chunky. Set aside.
5 In the bowl of a stand mixer with whisk attachment or using a hand held mixer and a large bowl whip cream cheese and butter until fluffy.
6 Add vanilla and 1 cup of confectioner's sugar, whipping until smooth. Add an additional cup of confectioner's sugar until desired thickness is reached. 
7 Add apple puree and mix again to incorporate. 
8 Transfer frosting to a piping bag with desired tip. Pipe frosting onto cupcakes and top with edible flowers to serve.