Vanilla cardamom cupcakes

  • ½ c. butter, at room temperature
  • 2/3 c. sugar
  • 3 large eggs
  • 1 ½ tsp. vanilla extract
  • 1 ½ c. all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ to ¾ tsp. ground cardamom (start with 10 to 12 green pods, toast and grind it yourself for best flavor)
  • ¼ tsp. salt
  • ½ c. milk (I used 2%)

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

Cream the butter and sugar with an electric mixer on medium speed. Add the eggs one at a time, beating after each addition. Add the vanilla along with the last egg.

In a separate bowl, whisk together the flour, baking powder, cardamom (up to ¾ tsp. depending on the intensity you want; ½ tsp. yielded subtle flavor, but I would add more next time) and salt. Add half the flour mixture to the butter and mix on medium speed. Add the remaining flour and the milk, beat at medium speed, then increase to medium-high and beat until incorporated.

Pour the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for a few minutes in the pan, then remove the cakes and cool completely on a wire rack.