Lemon Cardamom Cupcakes

Lemon Cardamom Cupcakes

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
  • 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
  1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners and set aside.
  2. In a medium mixing bowl, whisk together flour, baking powder, salt and cardamom.
  3. In a large bowl with an electric hand mixture or standing mixture bowl whisk together butter and sugar until well combined. Add eggs, milk, lemon zest and lemon juice and whisk until smooth.
  4. 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.
  5. 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.
  6. 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.