For the orange-ginger cupcakes, cream the butter with the sugar until fluffy. Add the eggs a little at a time. Stir in the milk.
Preheat the oven to 180°C. Sift the flour with the baking powder. Stir the flour into the liquid batter and season with a little cardamom. Add the orange marmalade and the candied ginger pieces and mix well with the batter.
Place the muffin tray on a baking tray and place small paper cups in the wells. Divide the mixture evenly among the cups with a spoon and bake in the oven for about 25 minutes. Remove the orange-ginger cupcakes from the oven and let cool completely.
Frost the cooled orange-ginger cupcakes with icing and decorate with a piece of candied ginger or almonds.