Preheat oven to 180°C. Line 12 muffin tins with cupcake papers.
Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
Beat in eggs, persimmon pulp and milk until thoroughly mixed through.
Sift flour with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cupcakes).
Fill cupcake wrappers ¾ full and bake in the oven for around 25-30 mins or until golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.