Lemon Cardamom Cupcakes
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 1 stick (8 oz.) unsalted butter, room temperature
- ½ cup whole milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cardamom
Frosting:
- ½ stick (4 oz.) unsalted butter, soften
- 2 oz. cream cheese, soften
- 2 to 3 cups confectioners’ sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cardamom
Directions
- Preheat oven to 350 degrees. Line a 12 cup medium muffin pan with liners and set aside.
- In a medium mixing bowl, whisk together flour, baking powder, salt and cardamom.
- With an electric hand mixture or standing mixture whisk together butter and sugar until well combined. Add eggs, milk, lemon zest and lemon juice and whisk until smooth.
- Add flour mixture and whisk until everything is just blended. Stir the batter with a spatula to combine any remaining lumps at the bottom of bowl.
- Pour about ¼ cup of batter into each muffin cup. Bake the cupcakes for 15 to 18 minutes or until top is light golden brown and toothpick inserted comes out clean. Transfer to a wired rack and let it cool for 30 minutes.
- Make frosting: With an electric hand mixture or a stand mixture, beat butter and cream cheese on medium speed until smooth. Add 2 cups confectioners’ sugar, lemon juice, lemon zest and cardamom. Beat on low speed until smooth. If frosting is too loose, add more confectioners’ sugar. Frost the cupcakes using a spatula or a piping bag. Let it stand for 15 to 20 minutes for frosting to harden.