Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.

Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes. Add eggs, one at a time. Add the flour in 3 batches. Alternating with milk, beginning and ending with flour. Divide batter evenly into two muffin tins that have been lined with paper liners. Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool on a wire rack.

To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth. Spoon glaze over cupcakes, you want it to be flush with the top of the liner. Sprinkle with gold sprinkles. Let set up for 2 hours.