Best 4 Orange Cardamom Cupcakes With Vanilla Frosting Recipes

ORANGE-CARDAMOM CUPCAKES WITH VANILLA FROSTING

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.

ORANGE CARDAMOM CUPCAKES

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.

FILLED AND FROSTED ORANGE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
• Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Meanwhile, put a mixing bowl in the freezer for 10 minutes.
• Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
• Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
• Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

FRESH ORANGE CUPCAKES WITH ORANGE ICING

Steps:

• Set oven to 350°F.
• Line 18 muffin tins with paper liners.
• For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
• Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
• Add in the orange juice and egg yolks; beat for about 1 minute more.
• In a another bowl beat egg whites until foamy.
• Gradually add in 1/2 and beat until stiff peaks form.
• Gently fold in the whites to the creamed batter.
• Evenly divided the batter between the muffin tins.
• Bake for about 15-20 minutes, or until cupcakes test done.
• Allow to cool completely before frosting.
• FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
• Add in the vanilla, zest and orange juice; beat until combined.
• Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
• Add in a few drops orange food colouring if desired.
• Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.