1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup brewed espresso
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
½ tsp cardamom
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, and cardamom. Set it aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add Espresso and Vanilla: Slowly pour in the brewed espresso and add vanilla extract, mixing well.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing for fluffy cupcakes.
Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
Bake: Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting (Optional): While cooling, prepare your favorite frosting, such as a chai-spiced cream cheese frosting, and decorate once the cupcakes are completely cooled.
