Strawberry Cardamom Cupcakes

© Linda|Flickr

By Nichelle Stephens

You learn something new everyday.  I always thought that cardamom was more of Persian or Turkish spice, but actually cardamom is very popular spice used in Scandinavian food.  Actually it kinda makes sense to me since Danish Christmas cookies have cardamom in them. If you are unfamiliar with cardamom, then you should know that cardamom is in the ginger family and has a pungent flavor. Like ginger it can be used in both sweet and savory dishes. Strawberries go well with cardamom since the cardamom provides a earthiness to the sweetness of fresh strawberries.

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fine salt
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 1/2 cups granulated sugar
• 2 large egg whites, at room temperature
• 2 large eggs, at room temperature
• 3/4 cup whole milk, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup strawberry preserves

Strawberry Cream Cheese Frosting

• 12 ounces cream cheese, at room temperature
• 1/2 cup powdered sugar, sifted
• 1/3 cup strawberry preserves
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract

 

© Linda|Flickr

Preparation

1. Preheat the oven to 350°F and arrange a rack in the middle. Line two cupcake pans with paper cupcake liners; set aside.
2. Place the flour, baking powder, cardamom, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light in color, about 3 minutes. Add the sugar and continue beating until the mixture is light in color and airy, about 3 minutes.
4. Stop the mixer and scrape down the paddle and the sides of the bowl. On medium speed, add the egg whites one at a time, beating well after each addition. Next add the whole eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
5. On low speed, slowly add the milk and vanilla and mix. (The mixture will look curdled milk). Add the reserved flour mixture and mix until just combined, about 15 seconds.
6. Fill each cupcake about three-quarters full of batter. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure one heaping teaspoon of the strawberry preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the preserves slide into the indentation. Repeat for the rest of the cupcakes.
7. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Set the pans on wire racks and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely on the wire racks before frosting.