Mini Harvest Spice Cakes

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 cup sugar
• 1/4 cup packed brown sugar
• 3/4 cup butter, melted and slightly cooled
• 2 eggs, room temperature
• 1 tsp vanilla
• 1/2 cup milk

Preheat oven to 350°F. Prepare pan with baking spray containing flour or butter and flour. In a medium bowl, combine flour, baking powder, salt, and spices. Using a standing mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, and then add vanilla. Mix until blended. Add 1/2 of flour mixture, then 1/2 of milk, then the remaining flour and milk. Pour evenly into prepared pan, filling each cavity 3/4 full. Gently tap pan to remove any air bubbles. Bake 20-30 minutes or until toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan before inverting onto a cooling rack. Decorate as desired!