These Cardamom Vanilla Cupcakes are light, fluffy and full of vanilla and cardamom flavor. They are simple to make and the perfect dessert for any celebration!
Cupcakes are so fun to decorate and so easy to serve. Whether they are Vegan Lemon Raspberry Cupcakes or Vegan Strawberry and Cream Cupcakes, they are always delicious and perfect for a crowd.
These vegan cardamom vanilla cupcakes come together quickly using 10 basic ingredients. They bake up super light, soft and fluffy and are filled with warm cardamom and vanilla flavors. Decorate with your favorite buttercream and toppings and serve them at your next celebration.
Ingredients
Flour: Regular all purpose flour for these cupcakes. I always use King Arthur Brand.
Leaveners: A combination of baking powder and baking soda help these cupcakes rise high.
Ground Cardamom: Ground cardamom gives the cupcakes a warm, yet floral flavor. If you love cardamom as much as I do, try my Orange Cardamom Cookies and Vegan Orange Cardamom Loaf Cake!
Non Dairy Milk: Any non dairy milk will be fine. I used oat milk.
Canola Oil: Canola oil helps keep the cupcakes soft and moist.
Vanilla Extract: Vanilla and cardamom pair really nicely, so I added a two teaspoons to the cupcakes.
White Vinegar: Vinegar activates the baking soda.
Instructions
This recipe comes together quickly with just a few easy steps.
First, whisk the dry ingredients together in a medium bowl.
Then, in a large bowl whisk together the wet ingredients. Its important to give this a really good whisk to help dissolve the sugar.
Next, add the dry ingredients into the wet ingredients and whisk until they're combined.
Finally, portion the batter into a prepared cupcake pan and bake!
What to Frost the Cupcakes With
I frosted these Cardamom Cupcakes with my Vegan Vanilla Frosting recipe. I love the combination of vanilla and cardamom.
However, these would also be delicious with Vegan Chocolate Buttercream Frosting.
Store bought or homemade is fine- use whatever you prefer.
Storage
Once the cupcakes are frosted, store them in an airtight container in the refrigerator for up to 3 days.
They are best if allowed to come to room temperature before serving.
For unfrosted cupcakes, you can freeze them to up to a month.
Then, allow the cupcakes to defrost at room temperature before frosting and serving.
Looking for More Cake Recipes?
Vegan Vanilla Cupcakes by: Nora Cooks
📖 Recipe
Cardamom Cupcakes
Equipment
- 1 Cupcake Pan
- 12 Paper Cupcake Liners
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Ground Cardamom
- ½ teaspoon Kosher Salt
- 1 Cup Granulated Sugar
- ¾ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 2 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
To Frost the Cupcakes
- 16 tablespoon Vegan Butter I like Soy-Free Earth Balance
- 4 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk I used oatmilk
Instructions
- Preheat oven to 350*F. Line a cupcake tin with paper liners.
- In a medium bowl, combine flour, baking powder, ground cardamom and salt. Whisk to combine.1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, 1 teaspoon Ground Cardamom, ½ teaspoon Kosher Salt
- In a large bowl, combine sugar, non dairy milk, canola oil, vanilla and vinegar. Whisk well to combine.1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
- Add the dry ingredients into the wet ingredients and whisk to combine.
- Portion batter into the lined cupcake pan, filling each cup ⅔ of the way.
- Bake in a 350* oven for 18-21 minutes turning the pan half way through baking. Use a toothpick to test for doneness.
- Allow to cool completely before frosting and serving.
To Make the Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the vegan butter until completely smooth.16 tablespoon Vegan Butter
- Add the powdered sugar and mix until incorporated, then add the vanilla and mix to incorporate. Finally, add the non-dairy milk one tablespoon at a time and mix on medium speed until light and fluffy.4 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk
Nimrah says
Hello…I am going to try this recipe..just want to confirm the quantity of milk is 3/4 tbsp or cups??
Megan Calipari says
Hi! It should read 3/4 Cups! I just updated the recipe thank you so much for checking. If you refresh the page it will be updated!
Nimrah says
Thank you so much for your reply..I am sure they will taste amazing…
Asli says
Can I use regular dairy milk with this recipe? So excited about the cardamom 🥰
Megan Calipari says
Yes! I haven't personally tested it, but regular dairy milk should work just fine.