Orange-Cardamom Cupcakes with Vanilla Frosting Recipe

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.

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 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.

Orange-Cardamom Cupcakes with Vanilla Frosting

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