Ingredients
Scale
- 1 ½ cups cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ cup cups unsalted butter, softened
- 1 cup cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup cups buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set this aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20
- Cook Time: 20