Best Vanilla Cardamom Cupcakes Recipes

Orange-Cardamom Cupcakes with Vanilla Frosting image

Yield Makes 33

Number Of Ingredients 13

33 2 1/2-inch-wide by 1 1/2-inch-high paper panettone molds
Nonstick vegetable oil spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
Decorate cupcakes with mini roses up to 4 hours before serving.
*A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.

VANILLA CARDAMOM CUPCAKES image

Categories Apple

Yield 24

Number Of Ingredients 14

1 c. butter, at room temperature
1 1/3 c. sugar
6 large eggs
3 tsp. vanilla extract
3 c. all-purpose flour
3 tsp. baking powder
1 to 1 ½ tsp. ground cardamom (start with 10 to 12 green pods, toast and grind it yourself for best flavor)
½ tsp. salt
1 c. milk
For the frosting:
4-5 c. powdered sugar
1 c. unsalted butter, at room temperature
6 tsp. Grand Marnier, triple sec or other orange liquer
4 tblsp. freshly squeezed orange juice

Steps:

Preheat oven to 350 degrees. Line 2 12-cup muffin pan with paper liners. Cream the butter and sugar with an electric mixer on medium speed. Add the eggs one at a time, beating after each addition. Add the vanilla along with the last egg. In a separate bowl, whisk together the flour, baking powder, cardamom and salt. Add half the flour mixture to the butter and mix on medium speed. Add the remaining flour and the milk, beat at medium speed, then increase to medium-high and beat until incorporated. Pour the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for a few minutes in the pan, then remove the cakes and cool completely on a wire rack. for the frosting: Cream the butter in a large bowl with an electric mixer at medium speed. Gradually add 2 cups powdered sugar, and beat until combined. Add the liqueur and orange juice and beat on medium high until incorporated. If frosting is too "loose" and liquidy, add additional powdered sugar ¼ cup at a time until you get a smooth, spreadable texture. If icing is too thick, add more orange juice or milk. Frost the cooled cupcakes and top with candied orange zest if desired.