Orange-Cardamom Cupcakes with Vanilla Frosting

Name: Orange-Cardamom Cupcakes with Vanilla Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325F.
2
Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
3
Sift flour, ground cardamom, baking powder, and salt into large bowl.
4
Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend.
5
Using electric mixer, beat butter in another large bowl until fluffy.
6
Gradually add sugar, beating until well blended.
7
Beat in egg mixture in 3 additions.
8
Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
9
Spoon 1/3 cup batter into each paper mold.
10
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).
11
Transfer cupcakes to racks; cool completely.
12
Frost orange cupcakes with vanilla frosting.
13
(Can be made ahead.
14
Arrange cupcakes in deep disposable roasting pans.
15
Cover pans with foil.
16
Refrigerate up to 2 days, or store at room temperature 1 day.
17
Bring chilled cupcakes to room temperature before serving.)
18
Decorate cupcakes with mini roses up to 4 hours before serving.
19
*A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.

2878

kcal

Calories

173

Fat

297

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Orange-Cardamom Cupcakes with Vanilla Frosting 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!