Orange Cardamom Cupcakes With Vanilla Frosting Recipes

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ORANGE-CARDAMOM CUPCAKES WITH VANILLA FROSTING



Orange-Cardamom Cupcakes with Vanilla Frosting image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Kid-Friendly     Orange     Vanilla     Summer     Bon Appétit     Small Plates

Yield Makes 33

Number Of Ingredients 13

33 2 1/2-inch-wide by 1 1/2-inch-high paper panettone molds
Nonstick vegetable oil spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
  • Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
  • Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
  • Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
  • Decorate cupcakes with mini roses up to 4 hours before serving.
  • *A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.

ORANGE CARDAMOM CUPCAKES



Orange Cardamom Cupcakes image

Posted by request from Bon Appetit 6/04. choose your frosting- the recipe makes enough for 2 batches. If you're only making 1 batch, reduce frosting recipe in half and choose vanilla or almond.

Provided by chia2160

Categories     Dessert

Time 50m

Yield 33 cupcakes

Number Of Ingredients 19

nonstick cooking spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 teaspoons orange zest
1 teaspoon vanilla extract
2 teaspoons orange flower water
2 1/4 cups unsalted butter (41/2 sticks)
3 3/4 cups sugar
1 cup buttermilk
3 cups butter
2 1/2 lbs confectioners' sugar
3 tablespoons whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla
1 teaspoon almond extract
6 drops yellow food coloring

Steps:

  • Preheat oven to 325°F.
  • Spray insides of paper molds with spray.
  • Arrange on 2 baking sheets.
  • Sift flour, cardamom, baking powder and salt into a large bowl.
  • Whisk eggs, orange peel, flower water, and vanilla in a bowl.
  • In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
  • Add egg mixture.
  • Beat in dry ingredients alternating with buttermilk.
  • Spoon 1/3 cup batter into each paper mold.
  • bake about 25 minutes, switching racks after 12 minutes.
  • Transfer to racks to cool completely.
  • For frosting, beat butter until softened, beat in sugar, cream, vanilla.
  • Divide into 2 bowls.
  • Add vanilla to one bowl; stir.
  • Add almond extract and food coloring to the other bowl; stir.
  • Frost cupcakes,.
  • Enjoy.

Nutrition Facts : Calories 578.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 137.5, Sodium 226.4, Carbohydrate 72.4, Fiber 0.4, Sugar 57, Protein 3.9

FILLED AND FROSTED ORANGE CUPCAKES



Filled and Frosted Orange Cupcakes image

These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!

Provided by Taste & Love

Time 1h20m

Yield 20

Number Of Ingredients 20

cooking spray
1 cup unsalted butter, softened
1 ¼ cups white sugar
2 large eggs
3 tablespoons grated orange zest
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup freshly squeezed orange juice
½ cup heavy cream
¼ cup white sugar
1 teaspoon vanilla extract
¾ cup unsalted butter, at room temperature
4 cups powdered sugar
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
20 large strips orange peel, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
  • Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • Meanwhile, put a mixing bowl in the freezer for 10 minutes.
  • Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
  • Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
  • Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g

FRESH ORANGE CUPCAKES WITH ORANGE ICING



Fresh Orange Cupcakes With Orange Icing image

These are as light as a cloud! For the best results make certain all ingredients are room temperature.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 20

2 1/4 cups pastry flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
3/4 cup buttermilk (room temperature)
1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
1 orange, zest of (or to taste)
1/4 cup fresh orange juice
2 egg yolks (room temperature)
2 egg whites (room temperature)
1/4 cup sugar
orange food coloring (optional)
1/2 cup butter, room temperature
3 1/4 cups icing sugar (more as needed)
1 teaspoon vanilla
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
orange food coloring (optional)
orange sprinkles or colored sprinkles

Steps:

  • Set oven to 350°F.
  • Line 18 muffin tins with paper liners.
  • For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
  • Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
  • Add in the orange juice and egg yolks; beat for about 1 minute more.
  • In a another bowl beat egg whites until foamy.
  • Gradually add in 1/2 and beat until stiff peaks form.
  • Gently fold in the whites to the creamed batter.
  • Evenly divided the batter between the muffin tins.
  • Bake for about 15-20 minutes, or until cupcakes test done.
  • Allow to cool completely before frosting.
  • FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
  • Add in the vanilla, zest and orange juice; beat until combined.
  • Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
  • Add in a few drops orange food colouring if desired.
  • Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.

Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5

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