It isn't often that I bake with spices from the ginger family, but these cardamom cupcakes with cardamom cinnamon frosting are bussin! (New term the kids use these days).
Cardamom originated in India and is used in many sweet and savory dishes. Do I admit I thought it came from ancestors that were from Sweden. Growing up, I ate cardamom coffee cake and it was made by strong Swedish women. Nonetheless, it is a very tasty spice to bake with.
These cupcakes are so moist and the flavor of cardamom is infused into the cupcake and within the frosting. It's one spicy dessert and you won't be disappointed.
Please enjoy my other spiced desserts such as carrot cake loaf with cream cheese frosting, carrot ginger cookies, and ginger molasses bundt cake.
Why you will love these cardamom cupcakes!
- So moist and full of spiced flavors
- Easy to make
- Eat for breakfast or for dessert
- Perfect for any party or occasion
Ingredients
- Cake flour
- Ground cardamom
- Vegetable oil
- Sour cream
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- Confectioner's sugar
Step by step instructions
Cardamom cupcakes
Preheat oven to 350 degrees. Prepare a standard cupcake pan with twelve cupcake liners. Set aside.
In a small bowl, whisk together all the dry ingredients and set aside.
In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined. Add in the eggs ones at a time and mix well after each addition. Add in the milk, vanilla, and sour cream and whisk until completely incorporated.
Add the dry ingredients to the wet ingredients and mix on medium until combined. Transfer batter to prepared cupcake liners and fill about ½ to ⅔ full. Bake for 16-18 minutes or until a toothpick comes out clean when inserted into the center.
Let cupcakes cool in the pan for 10 minutes and then remove a put on a wire rack to complete cooling.
Cardamom cinnamon buttercream frosting
In a large mixing bowl, cream the butter until light and fluffy. Slowly, add in the confectioner's sugar and mix until combined. Add in the heavy cream, ground cardamom, cinnamon, salt, and vanilla extract. Mix until desired consistency is reached.
Once cupcakes have completed cooling process. Add frosting to piping bag fitted with desired tip and pipe frosting onto cupcakes. Serve and enjoy!
Substitutions and variations
- Substitute cake flour with all-purpose flour
- Substitute sour cream with plain yogurt
- Add in some walnuts or pecans to enhance flavor
- Make into mini cupcakes using this pan
- Make with a cream cheese frosting or a plain cinnamon buttercream frosting
Frequently asked questions
They will last up to 5 days at room temperature in an airtight container.
Cardamom Cupcakes with cinnamon cardamom frosting
Equipment
- 1 Electric mixer
- 1 standard cupcake tin
- Cupcake liners
- Mixing bowls
- Measuring cups and spoons
Ingredients
Cardamom cupcakes
- 1¼ cup cake flour
- 1 cup granulated sugar
- 2¼ teaspoon ground cardamom
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup 2% milk
- 2 teaspoon vanilla extract
- ¼ cup sour cream or plain yogurt
Cardamom cinnamon buttercream frosting
- 1 cup unsalted butter softened to room temperature
- 5 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ¼ cup heavy cream
- pinch of salt
Instructions
Cardamom cupcakes
- Preheat oven to 350°. Line a standard cupcake pan with 12 cupcake liners. Set aside.
- In a medium mixing bowl, whisk together the cake flour, salt, baking soda and powder, and ground cardamom. Set aside.
- In a large mixing bowl, whisk together the vegetable oil and sugar until combined. Add in one egg at a time, mixing well after each addition.
- Add in the sour cream, milk, and vanilla extract to the egg/sugar mixture and whisk until all ingredients are completely incorporated.
- Add the dry ingredients to the wet ingredients and mix on medium until well combined. Transfer batter to prepared cupcake liners and fill about ½ to ⅔ full.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 10 minutes and then remove and put on wire rack to complete cooling.
Cardamom cinnamon buttercream frosting
- In a large mixing bowl. cream the butter until light and fluffy. Slowly, add in the confectioner's sugar and heavy cream. Mix until well combined. Add in the ground cardamom, cinnamon, vanilla, and pinch of salt. Mix until all incorporated you have reached desired consistency.
- Place frosting in piping bag fitted with desired tip and pipe onto cooled cupcakes. Sprinkle on additional cinnamon if desired. Serve and enjoy.
Notes
- Store cupcakes in an airtight container for up to 5 days at room temperature.
Nutrition
Please enjoy these other recipes
- Marbled pumpkin cheesecake with gingersnap crust
- Sweet passionfruit cheesecake bars
- Southern brownie pie
- Homemade million dollar shortbread bars
Fun fact of the day
The internet weighs as much as one strawberry.
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