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Preheat oven to 350°. Butter bottoms only (but not sides; the batter needs traction to achieve a nice rise) of cups of a standard 12-cup muffin pan. Whisk flour, sugar, baking powder, baking soda, cardamom, and salt in a large bowl. Whisk egg, milk, and 10 Tbsp. butter in a medium bowl to combine. Make a well in dry ingredients; add egg mixture and stir until only small lumps remain.
Divide batter among muffin cups and bake until tops are golden brown and centers spring back when gently pressed, 24–28 minutes. Transfer pan to a wire rack and let cakes cool in pan 5 minutes. Turn cakes out onto rack and let cool completely.
Whisk sugar, cinnamon, cardamom, and a pinch of salt in a small bowl to combine. Place butter in another small bowl. Dip tops of cakes in butter, then cinnamon sugar. Wait 5 minutes, then dip into cinnamon sugar again.