Orange Cardamom Cupcakes Recipes

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PISTACHIO AND CARDAMOM CUPCAKES



Pistachio and Cardamom Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 24 cupcakes

Number Of Ingredients 27

Cupcakes:
3 cups all-purpose flour
5 tablespoons pistachio instant pudding
1 tablespoon baking powder
1 teaspoon ground cardamom
1 1/4 cup buttermilk
1/2 cup sour cream
1/3 cup vegetable oil
2 cups sugar
4 ounces (1 stick) unsalted butter
1 tablespoon vanilla extract
1 teaspoon almond extract
1 dram (1/16-ounce) pistachio flavored oil
5 large eggs
1/2 cup chopped salted pistachios
1 cup pitted chopped dates
1 cup honey
2 tablespoons ground cardamom
1 pound unsalted butter
8 ounces cream cheese
1/4 cup fresh orange juice
2 tablespoons orange extract
1 tablespoon vanilla extract
1 teaspoon salt
1 orange, zested
2 pounds powdered sugar
1/4 cup toasted pistachios, seasoned with salt and pepper, for garnish.

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
  • Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
  • Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely.
  • For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
  • For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
  • To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios

CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY



Cardamom-Spiced Carrot Cupcakes Recipe by Tasty image

Here's what you need: carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, ground cardamom, Fisher® Chef's Naturals Pecan Halves, cream cheese, vanilla extract, powdered sugar, orange, ground cardamom, ground ginger

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 22

3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
2 tablespoons ground cardamom, plus 1 teaspoon
2 ⅓ cups Fisher® Chef's Naturals Pecan Halves, finely chopped, divided
10 oz cream cheese, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
1 orange, zested
1 teaspoon ground cardamom
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
  • To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 36 grams

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

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.

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

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

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