Orange Cardamom Cupcakes with Vanilla & Almond Frosting
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
Description: Inspired by the June 2004 issue of Bon Appétit, these Orange Cardamom Cupcakes are delicate and aromatic, perfect for any occasion. The recipe provides enough frosting for two batches, allowing you to choose between a classic vanilla or a lightly almond-scented frosting. If making a single batch of cupcakes, consider halving the frosting recipe.
Category: Dessert
Keywords: Kid Friendly, Kosher, Under 60 Minutes, Oven-Baked
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 ½ cups | cake flour |
| 3 ½ tsp | ground cardamom |
| 2 ¼ tsp | baking powder |
| ¾ tsp | salt |
| 9 | large eggs |
| 1 ½ tsp | orange zest (finely grated) |
| 1 tsp | vanilla extract |
| 2 tsp | orange flower water |
| 2 ¼ cups | unsalted butter, softened (divided) |
| 3 ¾ cups | granulated sugar |
| 1 cup | buttermilk |
| 3 cups | confectioners’ sugar (for frosting) |
| 2 ½ tsp | vanilla extract (divided) |
| 1 ½ tsp | almond extract (optional, for almond frosting) |
| 6 drops | food coloring (optional for color variation) |
Nutritional Information (per serving)
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 578.5 kcal |
| Fat | 31.4 g |
| Saturated Fat | 19.4 g |
| Cholesterol | 137.5 mg |
| Sodium | 226.4 mg |
| Carbohydrates | 72.4 g |
| Fiber | 0.4 g |
| Sugar | 57 g |
| Protein | 3.9 g |
Instructions
-
Prepare for Baking:
Preheat your oven to 325°F (165°C). Place paper cupcake molds on two baking sheets, spacing them slightly apart. Lightly spray the insides of each paper mold to prevent sticking. -
Mix the Dry Ingredients:
In a large mixing bowl, sift together the cake flour, ground cardamom, baking powder, and salt. This step ensures an even distribution of leavening agents and spices, giving the cupcakes a light, uniform texture. -
Combine Wet Ingredients:
In a separate bowl, whisk the eggs, freshly grated orange zest, orange flower water, and vanilla extract until smooth. Set this mixture aside. -
Cream Butter and Sugar:
In a medium-sized bowl, use an electric mixer to beat 1 cup of the softened unsalted butter. Gradually add the granulated sugar, beating continuously until the mixture is light and fluffy, about 3–4 minutes. -
Incorporate Egg Mixture:
Slowly add the egg mixture to the creamed butter and sugar. Beat on low speed until fully combined. -
Alternate Adding Dry Ingredients and Buttermilk:
With the mixer on low speed, add the dry flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. This method keeps the batter light and helps prevent overmixing. -
Fill the Molds:
Using a 1/3-cup measuring cup, spoon the batter into each prepared cupcake mold. This amount will fill each mold about two-thirds of the way, allowing room for the batter to rise. -
Bake the Cupcakes:
Place the baking sheets in the preheated oven. Bake for approximately 25 minutes, switching the position of the baking sheets after about 12 minutes for even baking. The cupcakes are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. -
Cool the Cupcakes:
Transfer the cupcakes to a wire rack and let them cool completely before applying frosting.
Vanilla & Almond Frosting Instructions
-
Make the Frosting Base:
In a clean bowl, beat the remaining 1 ¼ cups of softened butter using an electric mixer until smooth. Gradually add the confectioners’ sugar, mixing on low speed to avoid a sugar cloud. Once all sugar is incorporated, increase the speed to medium and beat until fluffy. -
Flavor the Frosting:
Divide the frosting evenly into two separate bowls. In one bowl, add 1 ¼ tsp of vanilla extract and stir until well mixed. This will be your vanilla frosting. In the other bowl, add the almond extract along with a few drops of food coloring if desired, stirring until the color is evenly distributed. -
Frost the Cupcakes:
Once the cupcakes have cooled completely, use a spatula or piping bag to apply the frosting. Get creative by alternating between vanilla and almond frosting, or swirl them together for a marbled look. -
Serve and Enjoy:
These Orange Cardamom Cupcakes are now ready to enjoy. Their warm, aromatic notes of orange and cardamom are beautifully complemented by the choice of a vanilla or almond frosting. Serve and watch them disappear!
