Orange Cardamom Cupcakes

Total Time
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition


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


Most Helpful

I halved it and used 7 minute fluffy frosting. They are light and the cardamom and orange together is fantastic! Next time I may use more zest. Oh, I didn't have orange flower water, so i used 1 teaspoon of orange flavoring. Will make again.

YummyMommy22 April 06, 2008

I had printed this recipe and taken it with me on my holiday. I followed the recipe as is except I add 5 tsps of cardamom, since I had bought store ground cardamom it was tastless and couldnt detect even a slight hint of it in the baked cake. Also i added 4 tsps orange flower water, it was perfect for us. I baked 1/2 batch in a rose bundt and the other 1/2 in a loaf tin. I didnt use the cream icing cuz i wanted this as a breakfast cake. I made an orange juice sugar syrup and poured it over both the baked cakes. and They are delicious. I would make they again for sure. Thank You Chia

lemoncurd July 20, 2005

Loved the cardamom and orange flavour to these delectable cupcakes (and so did everyone who tried them). Buttery-rich, with a subtle orange flavour, and a very tender crumb. Good rise to them too. I made the vanilla frosting and we all swooned. Definitely not for every day because they're so rich. I can't wait for our next special occassion. Keeper file.

evelyn/athens November 11, 2004

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