In a stand mixer combine the sugar and butter until fluffy, about 5 minutes

2. Add in eggs, one at a time

3. Add in vanilla extract 

4. Combine all dry ingredients in a separate bowl and whisk until combined

5. Whisk together all the remaining wet ingredients (oil, vinegar, buttermilk)

6. Alternate adding in the dry and wet ingredients in the stand mixer bowl until lightly combined

7. Fold in the grated butternut

8. Using a small ice scoop or spoon, spoon into prepared mini muffin pan about 3/4 full

9. Bake at 350 for 15 to 20 minutes until browned

10. Make the icing by combining and whisking all ingredients until smooth

11. Let cool, then drizzle with icing and sprinkle with chopped ginger