1. Preheat oven to 350°F. Line a 12-cup and a 6-cup muffin tin with paper liners.
2. In a bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time, then mix in vanilla until smooth. Scrape down sides of bowl and mix again.
3. Add 1/3 of flour mixture; beat on low speed until incorporated. Beat in 1/2 cup buttermilk. Repeat, ending with flour. Turn speed to high; beat for 30 seconds.
4. Divide batter among muffin cups, filling 3/4 full. Bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool for 5 minutes in pans on a wire rack; remove cupcakes to cool completely on rack.