Pre-heat the oven to 170 degrees Celsius.
Line the cupcake tray with cupcake liners.
In a medium bowl, sift together the flour, cinnamon, ground ginger, cardamom & salt. Set aside.
In a large bowl, beat the yogurt & sugar together until dissolved. Add the baking soda & baking powder and whisk it in gently to combine. Set aside for 5 to 10 minutes till you see the mixture bubbling up.
Now whisk in the oil & vanilla extract. Gently fold in the dry ingredients in 3 batches. Use an ice cream scoop to scoop the batter into the prepared tray that’s lined with cupcake liners. Bake in pre-heated oven for 15 to 20 minutes or until a toothpick inserted into the centre of the cupcakes comes out completely clean. Cool completely on a wire rack.
Beat together the hung yogurt, unsalted butter & vanilla extract briefly, just to combine. Add the sifted icing sugar in 2 batches and beat to combine. Chill this in the refrigerator for some time while the cupcakes are cooling.
Decorate the cupcakes with the frosting, scatter the pistachios and top with half the ladoo. Store in the refrigerator.
