Recipe – cardamom and raspberry cupcakes


It’s friday! And friday means dessert, right? These mini cupcakes are cardamom cakes with raspberry buttercream frosting and they were a joy to make! The cakes were super simple – pretty much just mixing everything together – and the frosting was very easy to make too! I tried a new recipe for the cake today and I loved it! Definitely a new favorite!


Here’s the recipe! It gives 36 mini cupcakes, or 12 normal sized ones.

Cardamom cupcakes:

  • 165 g plain flour
  • 225 g sugar
  • 1,5 tsp baking powder
  • 1,5 tsp vanilla sugar
  • 1 tsp cardamom seeds
  • 0,5 tsp salt
  • 55 g melted butter
  • 55 g flavorless oil (such as rapeseed)
  • 130 g sour milk/sour cream/yoghurt
  • 3 eggs

1.. Preheat the oven to 175 C/350 F.

2.. Ground the cardamom seeds to a fine powder.

3.. Stir together all the dry ingredients.

4.. Add in the eggs, sour milk/sour cream, oil and melted butter and stir with a mixer until smooth.

5.. Pour the batter into cupcake liners and bake in the middle of the oven for about 10 minutes for minis or 15-20 minutes for normal sized cupcakes. They are done when a toothpick in the center comes out clean.

6.. Put the cupcakes on a rack to cool.

Raspberry buttercream:

  • 200 g butter
  • 200 g powdered sugar
  • 60 g raspberry puree (fresh raspberries pressed through a sieve)
  • 0,5 tsp vanilla extract

1.. Stir together 100 g powdered sugar with the raspberry puree.

2.. Beat the butter with the rest of the sugar until white and fluffy, 5-10 minutes.

3.. Stir in the raspberry puree and vanilla extract in the butter.

4.. Frost your cooled cupcakes.



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