Vegan cardamom cupcakes are a delicious twist on classic treats. These light and fluffy cupcakes are infused with the warm aroma of cardamom and are perfect for any occasion, especially when topped with your favorite frosting.
This vegan cardamom cupcakes guide tackles dry crumb, uneven rise, and frosting stiffness, offering clear steps and well-rounded flavor for novice bakers.
When I first tried vegan baking, I faced some challenges. Baking without eggs or dairy can lead to dry or dense results, but these cupcakes turned out incredibly moist and full of flavor. They are the perfect solution for anyone looking for a tasty vegan dessert.
This recipe is simple and quick, ready in about 35 minutes from start to finish. The result is a batch of 12 tasty cupcakes that are sure to brighten up your day.
If you want another delightful treat that’s equally easy to whip up, try my lemon yuzu cupcakes. They’re a wonderful addition to any dessert spread!
Table of contents
Why You Will Love This Recipe
- Warm Cardamom Flavor , The inclusion of ground cardamom gives these cupcakes a lovely floral aroma and comforting taste, setting them apart from standard vanilla treats.
- Simple Preparation , With a prep time of just 15 minutes, you’ll have these cupcakes in the oven and baking in no time, making it easy to whip up a quick dessert.
- Moist Texture , Thanks to non-dairy milk and canola oil, these cupcakes stay moist longer, ensuring you enjoy them fresh even a few days after baking.
- Frosting Flexibility , Feel free to customize the frosting! Whether you want a classic vegan buttercream or something fruity, there’s room to get creative with the final touch on your cupcakes.
Cardamom Cupcakes Are Vegan
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 Cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
- Diet: Vegan
Description
Vegan cardamom vanilla cupcakes with dairy-free frosting. 12 cupcakes, easy to bake in 35 minutes.
Ingredients
- 1 1/2 Cups (180g) all-purpose flour, organic and unbleached
- 21/2 teaspoons (8g) baking powder, fresh
- 11/2 teaspoon (2.5g) ground cardamom, freshly ground if possible
- 1/21/2 teaspoon (3g) kosher salt
- 1 Cup (200g) granulated sugar, pure cane
- 3/4 Cup (180ml) non-dairy milk, unsweetened almond milk suggested
- 1/3 Cup (80ml) canola oil, or refined coconut oil
- 21/2 teaspoons (10ml) vanilla extract, pure is preferred
- 11/2 teaspoon (5ml) white vinegar
- 16 tablespoons (226g) vegan butter, for frosting
- 4 Cups (480g) powdered sugar
- 2 tablespoons (30ml) non-dairy milk, for frosting
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350F and let it warm up while you prepare the batter. This initial step is vital for ensuring your cupcakes rise beautifully and bake evenly.
- Step 2: Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 21/2 teaspoons of baking powder, 11/2 teaspoon of ground cardamom, and 1/21/2 teaspoon of kosher salt. This helps to evenly distribute the leavening agent and spices, which is key to achieving that delightful flavor throughout.
- Step 3: Mix Wet Ingredients: In a large bowl, mix together 1 cup of granulated sugar, 3/4 cup of non-dairy milk, 1/3 cup of canola oil, 21/2 teaspoons of vanilla extract, and 11/2 teaspoon of white vinegar until smooth. Properly combining these ensures a moist texture and helps the flavors meld nicely.
- Step 4: Fold Ingredients Together: Gently add the dry ingredients to the wet mixture with a spatula, mixing until just combined. Overmixing can make your cupcakes dense, so stop as soon as you see no dry flour patches.
- Step 5: Portion the Batter: Spoon the batter into your lined cupcake tin, filling each cup about two-thirds full. This allows enough room for the cupcakes to rise without overflowing during baking.
- Step 6: Bake and Rotate: Place the tin in the oven and bake for 20 minutes, rotating halfway through. Checking for doneness with a toothpick is essential; it should come out clean. This guarantees that your cupcakes will be perfectly baked.
- Step 7: Cool Completely: Once baked, let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Allowing them to cool completely makes frosting easier and prevents it from melting.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days to prevent drying out.
- If the cupcakes do not rise, check that the baking powder is fresh by testing 11/2 teaspoon in 1 tablespoon of hot water before baking.
- Avoid overmixing the batter; gently fold the dry ingredients into the wet until just combined, which takes about 30 seconds to prevent dense cupcakes.
- If the tops are too dark, cover them loosely with aluminum foil 10 minutes into baking to prevent burning while allowing the inside to cook through.
- When frosting is too thick, mix in non-dairy milk, adding 11/2 teaspoon at a time until reaching the desired consistency for spreading smoothly.
- If desired, reheat baked cupcakes by placing them in a microwave for 12 seconds on medium power.
- These cupcakes pair beautifully with a cup of herbal tea or coffee for a delightful treat.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend using a 1:1 ratio.
- For a sugar-free variation, consider using a suitable sugar substitute that measures cup for cup with sugar.
- Choose organic, unbleached all-purpose flour for the best structure and light, fluffy texture.
- Use freshly ground cardamom for a stronger flavor, and opt for pure cane sugar for a clean sweetness in your cupcakes.
- Select quality unsweetened applesauce for egg replacement, adding moisture and subtle sweetness suitable for vegan baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg
Ingredient Notes
- All-purpose flour: Go for organic, unbleached all-purpose flour for the best structure. This flour gives a light and fluffy cupcake texture, making it ideal for baking.
- Ground cardamom: Use freshly ground cardamom if possible for a stronger flavor. It adds a unique warmth that makes these cupcakes stand out, enhancing the overall taste.
- Granulated sugar: Look for pure cane sugar for a clean sweetness. This ingredient is key for balancing flavors and ensuring the cupcakes rise nicely.
- Unsweetened applesauce: Choose a good-quality applesauce as an egg substitute. It adds moisture and a subtle sweetness that’s perfect for vegan baking.
- Baking powder: Ensure it’s fresh for proper leavening. This ingredient helps the cupcakes rise, giving them a light and airy texture you want in a cupcake.
- Coconut oil: Use refined coconut oil for a neutral flavor. This fat keeps the cupcakes moist and provides a tender crumb, making them irresistible.
- Almond milk: Choose unsweetened almond milk to control the sweetness. It helps create the perfect batter consistency without overpowering the other flavors.
- Vanilla extract: Opt for pure vanilla extract rather than imitation. It adds a depth of flavor that complements the cardamom beautifully in these cupcakes.
- All-purpose flour: Go for organic, unbleached all-purpose flour for the best structure. This flour gives a light and fluffy cupcake texture, making it ideal for baking.
- Ground cardamom: Use freshly ground cardamom if possible for a stronger flavor. It adds a unique warmth that makes these cupcakes stand out, enhancing the overall taste.
- Granulated sugar: Look for pure cane sugar for a clean sweetness. This ingredient is key for balancing flavors and ensuring the cupcakes rise nicely.
- Unsweetened applesauce: Choose a good-quality applesauce as an egg substitute. It adds moisture and a subtle sweetness that’s perfect for vegan baking.
- Baking powder: Ensure it’s fresh for proper leavening. This ingredient helps the cupcakes rise, giving them a light and airy texture you want in a cupcake.
- Coconut oil: Use refined coconut oil for a neutral flavor. This fat keeps the cupcakes moist and provides a tender crumb, making them irresistible.
- Almond milk: Choose unsweetened almond milk to control the sweetness. It helps create the perfect batter consistency without overpowering the other flavors.
- Vanilla extract: Opt for pure vanilla extract rather than imitation. It adds a depth of flavor that complements the cardamom beautifully in these cupcakes.
Recipe Tips
- If the cupcakes don’t rise, check that the baking powder is fresh by testing 1 teaspoon in 1 tablespoon of hot water before baking.
- For dense cupcakes, avoid overmixing the batter; gently fold the dry ingredients into the wet until just combined, which takes about 30 seconds.
- If the tops are too dark, cover them loosely with aluminum foil 10 minutes into baking to prevent burning while allowing the inside to cook through.
- When frosting is too thick, mix in non-dairy milk, adding 1 teaspoon at a time until reaching the desired consistency for spreading smoothly.
- To keep cupcakes moist, store them in an airtight container at room temperature for up to three days, preventing them from drying out.
Serving Suggestions
Serve cardamom cupcakes alongside a fresh fruit salad or coconut yogurt for a refreshing complement. Pair them with Earl Grey tea or a vanilla almond milkshake for a delightful experience.
Add to a dessert platter featuring vegan brownies or lemon bars for a diverse treat display. Use as a base for parfaits with layers of fruit and non-dairy whipped topping.
Top with a vegan vanilla buttercream or a simple maple glaze for a sweet finish. Consider dusting with powdered sugar or a sprinkle of crushed nuts for texture.
Recipe variations
- You can use 1 ½ cups of whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber in your cardamom cupcakes.
- Add 2 teaspoons of ground ginger or cinnamon to the dry ingredients for an extra layer of spice that complements the cardamom beautifully.
- Either unsweetened almond milk or coconut milk can be used in place of non-dairy milk, adding a slight coconut flavor or creaminess depending on your choice.
- If you plan to serve a larger group, double the recipe to yield 24 cupcakes, ensuring you have enough for everyone to enjoy!
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How to Store?
To keep your cardamom cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. This keeps them soft and preserves flavor.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. This extends freshness, but may slightly alter texture.
Freezing: Wrap cupcakes in plastic wrap or aluminum foil, then place in a freezer container for up to 3 months. Thaw at room temperature before serving.
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