Yields: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Ingredients:
Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick/113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, seeds scraped
- 1 teaspoon ground cardamom
- ¼ cup (60ml) whole milk
Frosting (choose one or try several!)
- Vanilla Buttercream: 1 cup unsalted butter (softened), 3-4 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream
- Cream Cheese Frosting: 8 oz cream cheese (softened), ½ cup unsalted butter (softened), 3-4 cups powdered sugar, 1 teaspoon vanilla extract
- Rosewater Frosting: Use vanilla buttercream base, then add 1-2 teaspoons rosewater (start small, taste as you go)
Instructions:
Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and ground cardamom. Set aside.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the scraped vanilla bean seeds.
- Combine Wet & Dry: Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix.
- Bake: Divide batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting Options:
- Vanilla Buttercream: Beat the butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract and enough milk or cream to reach a spreadable consistency.
- Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract and beat until light and fluffy.
- Rosewater Frosting: Follow the vanilla buttercream instructions, adding rosewater a little at a time to taste.
Frosting and Decorating:
- Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost generously.
- If desired, garnish with a sprinkle of ground cardamom or edible rose petals for a touch of elegance.
Tips:
- Room temperature ingredients blend best.
- For extra cardamom flavor, lightly toast the cardamom pods before grinding.
- Use a high-quality vanilla for the strongest flavor profile.
