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Cupcakes next to a wood bowl with spices and pumpkins in the background

Cardamom Cupcakes with Cinnamon Cream Cheese Frosting

Alicia
Cardamom cupcakes are soft and moist and deliciously paired with a sweet and tangy cinnamon cream cheese frosting for a delicious treat.
5 from 7 votes
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 1 hour 28 minutes
Course Cupcakes
Servings 12 cupcakes

Ingredients
  

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt kosher or sea salt
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup whole milk room temperature
  • 1/3 cup sour cream room temperature
  • 1 1/2 teaspoons vanilla

Frosting

  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese softened
  • 16 ounces about 3 3/4 cup powdered sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla

Instructions
 

  • Preheat the oven to 350 degrees F. Prepare a cupcake pan with liners.
  • In a bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the canola oil and sugar. Add in the eggs one at a time, whisking thoroughly between each one.
  • Add the milk, sour cream, and vanilla to the wet ingredients and whisk until well combined.
  • Add the dry ingredients into the wet ingredients and mix just until combined.
  • Fill the prepared cupcake pan until each liner is about 2/3rds full.
  • Bake for 16 to 19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Carefully remove the cupcakes from the pan and allow them to cool on a wire rack until completely cool, about 1 hour.
  • To make the frosting, cream together the butter and cream cheese for 5 minutes. Then, add the powdered sugar, cinnamon, and vanilla and cream for another 5 minutes.
  • Using a pastry bag fitted with your favorite piping tip top each cupcake with a generous amount of frosting.
  • Store the cupcakes in the fridge.

Notes

  • Having all of the ingredients at room temperature allows them to combine more evenly.
  • If you use unsalted butter in the frosting, I recommend adding a 1/4 teaspoon of salt to the recipe.

Nutrition

Serving: 1cupcakeCalories: 490kcalCarbohydrates: 62gProtein: 4gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 72mgSodium: 317mgPotassium: 78mgFiber: 1gSugar: 51gVitamin A: 582IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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