Cardamom Rhubarb Cupcake Recipe

Name: Cardamom Rhubarb Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour; 3/4 cup granulated sugar; 1 tablespoon cardamom; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 1/2 cup oil; 1 teaspoon vanilla extract; 2 large eggs; 2 cups chopped fresh rhubarb; 1/4 cup granulated sugar; 3 sticks (1 1/2 cups) unsalted butter, at room temperature; 1 1/4 cups confectioners' sugar, sifted; 1 tablespoon cardamom; 1 tablespoon vanilla extract

Servings: persons

1 1/4 cups cake flour
3/4 cup granulated sugar
1 tablespoon cardamom
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup oil
1 teaspoon vanilla extract
2 large eggs
2 cups chopped fresh rhubarb
1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar, sifted
1 tablespoon cardamom
1 tablespoon vanilla extract

1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
2
Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl.
3
Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined.
4
Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes.
5
Let cool completely before frosting.
6
For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water.
7
Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens.
8
Set aside to cool.
9
For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter.
10
Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth.
11
Mix in the cardamom and vanilla extract.
12
To assemble: Remove the centers of each cupcake using a paring knife.
13
Fill each with some of the rhubarb compote and frost with the cardamom frosting.
14
Serve immediately, or store in an airtight container for up to 2 days.

1736

kcal

Calories

127

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups cake flour, 3/4 cup granulated sugar, 1 tablespoon cardamom, 1 1/4 teaspoons baking powder, and more.

Yes, Cardamom Rhubarb Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cardamom Rhubarb Cupcake

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