Cardamom Espresso Cupcakes
Cardamom and espresso come together to create a cupcake that is full of wonderful fall flavors - warm, slight spicy, and has that little coffee punch!
Ingredients
Cardamom Cupcakes
- 2 ¼ cups All Purpose Flour, measured correctly †
- 1 ½ tsp Baking Powder
- 1 tsp Cardamom
- 1/2 tsp Salt
- 1 ½ cup Sugar
- 3 Eggs
- 2 tsp Vanilla
- 3/4 cup Vegetable Oil
- 1 cup Full-Fat Sour Cream
Espresso Buttercream
- 1 cup Unsalted Butter, at room temperature
- 4 cups Confectioners Sugar, sifted
- 2-3 tbsp Fresh Espresso, cooled slightly
- Pinch of Salt
Instructions
Cardamom Cupcakes
- Preheat oven to 350°F, and prepare 2 cupcake pans with 18 liners. In a medium to large sized mixing bowl, add the flour, baking powder, cardamom, and salt, then whisk together to combine.
- In a stand mixer fitted with paddle attachment, add eggs, sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream in between. Beat only until the batter becomes smooth. Add the batter to the cupcake liners, filling them each to be about 2/3 full. Bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
Espresso Buttercream
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes.
- Turn the stand mixer to low and slowly add the confectioners sugar and salt. Beat on medium until completely incorporated and smooth.
- Add in the espresso. Beat until well-combined and fully incorporated, then add to a piping bag to pipe onto cupcakes.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)