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cardamom cupcake with vanilla buttercream on a white plate with the wrapper removed
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5 from 1 vote

Cardamom Cupcakes

These Cardamom Cupcakes are light, fluffy and full of vanilla and cardamom flavor. They are simple to make and the perfect dessert for any celebration!
Prep Time15 minutes
Cook Time18 minutes
Course: Dessert
Cuisine: American
Servings: 12 Cupcakes
Calories: 447kcal
Cost: $7

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
  • 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

Notes

Once the dry ingredients are added to the wet ingredients, whisk only until combined. If you continue whisking you will end up with tough cupcakes.

Nutrition

Serving: 1Cupcake | Calories: 447kcal | Carbohydrates: 69g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 290mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 56g | Vitamin A: 726IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg