Best 2 Orange Cardamom Cupcakes Recipes

Immerse yourself in the delightful fusion of zesty orange and aromatic cardamom in these delectable cupcakes that are bound to tantalize your taste buds. With a moist and tender crumb, each bite releases a burst of citrusy flavor complemented by the warm, spicy notes of cardamom. Whether you're a seasoned baker or just starting out, this recipe promises to bring a touch of culinary magic to your kitchen.

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ORANGE CARDAMOM CUPCAKES

Orange Cardamom Cupcakes image

Posted by request from Bon Appetit 6/04. choose your frosting- the recipe makes enough for 2 batches. If you're only making 1 batch, reduce frosting recipe in half and choose vanilla or almond.

Provided by chia2160

Categories Dessert

Time 50m

Yield 33 cupcakes

Number Of Ingredients 19

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
3 cups butter
2 1/2 lbs confectioners' sugar
3 tablespoons whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla
1 teaspoon almond extract
6 drops yellow food coloring

Steps:

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

Nutrition Facts : Calories 578.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 137.5, Sodium 226.4, Carbohydrate 72.4, Fiber 0.4, Sugar 57, Protein 3.9

ORANGE-CARDAMOM CUPCAKES WITH VANILLA FROSTING

Orange-Cardamom Cupcakes with Vanilla Frosting image

Categories Cake Milk/Cream Egg Dessert Bake Kid-Friendly Orange Vanilla Summer Bon Appétit Small Plates

Yield Makes 33

Number Of Ingredients 13

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

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.

Tips:

Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.

Zest the Oranges Before Juicing: Zesting the oranges before juicing them will give you more flavor in your cupcakes. Use a fine grater to remove only the outer zest, avoiding the bitter white pith.

Use Freshly Ground Cardamom: Freshly ground cardamom has a much more intense flavor than pre-ground cardamom. If you can, use a mortar and pestle to grind your own cardamom pods just before using.

Don't Overmix the Batter: Overmixing the batter can make your cupcakes tough. Mix just until the ingredients are combined.

Fill the Cupcake Liners 2/3 Full: Filling the cupcake liners too full can cause the cupcakes to overflow while baking. Fill them no more than 2/3 full.

Bake the Cupcakes Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to tell if the cupcakes are done baking. If the toothpick comes out with wet batter on it, the cupcakes need to bake for a few minutes longer.

Conclusion:

These Orange Cardamom Cupcakes are a delicious and easy-to-make treat perfect for any occasion. The zesty orange flavor and warm cardamom spice make these cupcakes truly unique. They are moist and fluffy, with a tender crumb and a delicate flavor. Whether you're a seasoned baker or just starting out, these cupcakes are sure to be a hit. So preheat your oven and get ready to enjoy a batch of these delicious Orange Cardamom Cupcakes!

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