In a mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Using an electric mixer, whip the mixture on medium speed until soft peaks form.
Take a ginger thin and place it on a serving dish or in cupcake liners. Scoop a generous dollop of the whipped cream mixture onto the ginger thin.
Repeat the process by adding another ginger thin on top of the whipped cream, followed by another layer of cream. Two to three layers are usually perfect.
If desired, top your cupcakes with sprinkles for a fun and festive look.
Place the assembled cupcakes in the refrigerator for at least 2 hours to allow the flavors to meld and the ginger thins to soften slightly. Serve them cold for a refreshing treat.
