Preheat oven to 350 F (180 C) and line 12 capacity cupcake pan with paper liners.
Whisk together flour, baking powder, baking soda, salt and ginger in a medium bowl. Set aside.
In the bowl of stand mixer using a paddle attachment on medium speed or a large bowl using a hand held mixer, beat together the butter and sugar until fluffy.
Add the eggs, sour cream, and vanilla, then mix again until incorporated.
Spoon in flour mixture and mix until smooth. Scrape bottom and side of bowl as needed.
Fold in apple chunks with a rubber spatula.
Divide batter evenly between the 12 cupcake cups.
Place tray on center of middle rack and back for 22-24 minutes until a toothpick inserted comes out clean or with moist crumbs.
Place tin on wire rack and allow cupcakes to completely cool before frosting.