What changes would make “Bridge Creek Fresh Ginger Muffins” into cupcakes?

Because I’m pretty sure we’re already there.

If not explicitly, the recipe at least skirts a blurry line. Creaming butter and sugar, as well as including two eggs for two cups of flour certainly puts us in cake territory with a dense sponge crumb. But it also comes pretty close to Ruhlman's 2:2:1:1 (Flour, Liquid, Egg ,Fat) ratio.
So where would a “Bridge Creek Fresh Ginger Cupcake” diverge from the existing recipe in your book? What line once crossed makes a batter irrevocably cake for you?

https://food52.com/recipes...

  • 782 views
  • 3 Comments
Question image

3 Comments

JOEY September 25, 2016
cream cheese icing.
 
Susan B. September 25, 2016
Frosting. And time of day.
 
Susan B. September 25, 2016
Frosting. And time of day.
 
Recommended by Food52