Orange Cardamom Cupcakes Recipe

Name: Orange Cardamom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking 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 teaspoons orange zest; 1 teaspoon vanilla extract; 2 teaspoons orange flower water; 2 1/4 cups unsalted butter (41/2 sticks); 3 3/4 cups sugar; 1 cup buttermilk; frosting; 3 cups butter; 2 1/2 lbs confectioners' sugar; 3 tablespoons whipping cream; 1 1/2 teaspoons vanilla extract; for vanilla frosting add additional; 1 teaspoon vanilla; for almond frosting add; 1 teaspoon almond extract; 6 drops yellow food coloring

Servings: persons

nonstick cooking 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 teaspoons orange zest
1 teaspoon vanilla extract
2 teaspoons orange flower water
2 1/4 cups unsalted butter (41/2 sticks)
3 3/4 cups sugar
1 cup buttermilk
frosting
3 cups butter
2 1/2 lbs confectioners' sugar
3 tablespoons whipping cream
1 1/2 teaspoons vanilla extract
for vanilla frosting add additional
1 teaspoon vanilla
for almond frosting add
1 teaspoon almond extract
6 drops yellow food coloring

1
Preheat oven to 325u00b0F.
2
Spray insides of paper molds with spray.
3
Arrange on 2 baking sheets.
4
Sift flour, cardamom, baking powder and salt into a large bowl.
5
Whisk eggs, orange peel, flower water, and vanilla in a bowl.
6
In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
7
Add egg mixture.
8
Beat in dry ingredients alternating with buttermilk.
9
Spoon 1/3 cup batter into each paper mold.
10
bake about 25 minutes, switching racks after 12 minutes.
11
Transfer to racks to cool completely.
12
For frosting, beat butter until softened, beat in sugar, cream, vanilla.
13
Divide into 2 bowls.
14
Add vanilla to one bowl; stir.
15
Add almond extract and food coloring to the other bowl; stir.
16
Frost cupcakes,.
17
Enjoy.

5242

kcal

Calories

316

Fat

582

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: nonstick cooking spray, 4 1/2 cups cake flour, 3 1/2 teaspoons ground cardamom, 2 1/4 teaspoons baking powder, and more.

Yes, Orange Cardamom Cupcakes 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.

That's it — enjoy your meal!

Orange Cardamom Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions