In a large mixing bowl, combine flour, sugar, spices, baking powder and salt. Mix together.
1 ¼ cup flour, ½ cup sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon salt
In a different bowl, combine oil, milk, vanilla and eggs.
¼ cup canola oil, ½ cup whole milk, ½ teaspoon vanilla, 2 eggs
Add wet ingredients into dry ingredients. Stir until incorporated.
Divide batter into 12 muffin tins lined with paper liners.
Bake in a preheated 350 degree oven for 12-15 minutes.
Cool on a baking rack.
Notes
Baking Tips
Can use a mini cupcake pan and make 24 mini cupcakes. Reduce baking time to 8-10 minutes
Do not overmix batter. Just stir until everything is fully incorporated
For evenly sized cupcakes, use an ice cream scoop to measure out batter
Make certain your oven is fully preheated before baking