Cardamom Orange Cupcakes With Chocolate Sour Cream Frosting

cardamom-orange-cupcakes
Photo by Hector Manuel Sanchez
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  • Makes 12
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    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 16 g
    • Sat Fat 9 g
    • Cholesterol 80 mg
    • Sodium 190 mg
    • Protein 4 g
    • Carbohydrate 36 g
    • Sugar 22 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 69 mg

Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, cardamom, and salt in a medium bowl.

Combine the butter, sugar, and orange zest in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture.

Divide the batter between the liners. Bake until the a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check teaspoons baking powder
  4. Check teaspoons ground cardamom
  5. Check ½ teaspoon kosher salt
  6. Check ½ cup (1 stick) unsalted butter, room temperature
  7. Check 1 cup sugar
  8. Check 1 tablespoon finely grated orange zest
  9. Check 1 large egg plus 2 large egg yolks, room temperature
  10. Check teaspoons pure vanilla extract
  11. Check ½ cup buttermilk, room temperature
  12. Check Frosting:
  13. Check ¼ cup Dutch process cocoa powder
  14. Check ¼ cup boiling water
  15. Check 4 tablespoons unsalted butter, room temperature
  16. Check ½ cup (2 ounces) chopped semisweet chocolate, melted
  17. Check ½ cup sour cream
  18. Check 3 tablespoons confectioners’ sugar
  19. Check teaspoon kosher salt
  20. Check Chocolate-dipped candied orange peel, optional

Directions

  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, cardamom, and salt in a medium bowl.
  2. Combine the butter, sugar, and orange zest in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture.
  3. Divide the batter between the liners. Bake until the a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
  4. Prepare the frosting: Combine the cocoa powder and boiling water in a large bowl. Let cool slightly, then beat in the butter, chocolate, sour cream, confectioners’ sugar, and salt. Top the cupcakes with the frosting. Garnish with chocolate-dipped candied orange peel, if desired.