Preheat the oven to 175°C. Line 24 muffin tins with cupcake papers.
Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
Beat in golden syrup, vanilla extract and eggs, 1 at a time.
Sift flour with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cupcakes).
Fill cupcake wrappers 3/4 full and bake in the oven for around 20-25 mins or until golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.