Rose Cardamom Cupcakes Recipe – Easy Indian Baking

Last Updated on 5 months ago by Neha Deshmukh

Rose Cardamom Cupcakes Recipe – Easy Indian Baking

Hey everyone! If you’re anything like me, you absolutely love a good cupcake. But sometimes, you want something a little… different. Something that whispers of fragrant gardens and warm spices. That’s exactly what these Rose Cardamom Cupcakes are! I first made these for a friend’s birthday, and they were a huge hit – everyone raved about the delicate floral flavour. They’re surprisingly easy to make, and trust me, the aroma while they bake is heavenly.

Why You’ll Love This Recipe

These aren’t your average cupcakes. We’re taking classic baking and giving it a beautiful Indian twist. The rose and cardamom combination is a staple in so many of our desserts – think gulab jamun and shahi tukda – and it translates beautifully into these light and fluffy cupcakes. They’re perfect for a special occasion, a little afternoon treat, or just when you need a bit of floral, spiced goodness in your life. Plus, they look absolutely gorgeous!

Ingredients

Here’s what you’ll need to create these delightful Rose Cardamom Cupcakes:

• 65 gram/1/4 cup butter
• 2 large eggs
• 1/2 cup granulated sugar
• 3/4 tsp ground cardamom
• 1/8 tsp rose essence
• 1 tbsp ground almond
• 2 tbsp powdered milk
• 1 cup cake wheat flour
• 1 tsp baking powder
• 1/2 cup water

For the Buttercream Icing:

• Butter (amount not specified in original data – approx 100g/1/2 cup)
• Icing sugar (amount not specified in original data – approx 2 cups)
• 1/4 tsp ground cardamom
• 1/8 tsp rose essence
• 2-3 tbsp fresh cream
• Edible rose petals (for garnish, optional)

Ingredient Notes

Let’s talk about a few key ingredients that really make these cupcakes sing!

• Rose Essence: This is where the magic happens! A little goes a long way, so don’t overdo it. Look for a good quality rose essence – it really impacts the flavour. I prefer the kind you find in Indian grocery stores, as it tends to be more fragrant.
• Cardamom: Ground cardamom is a cornerstone of Indian sweets. It adds a warm, aromatic spice that complements the rose beautifully. Don’t substitute with pre-ground if you can avoid it; freshly ground cardamom has the best flavour.
• Ground Almonds: These add a lovely subtle nutty flavour and a tender crumb to the cupcakes. You can also use almond meal, but ground almonds give a slightly finer texture. My dadi (grandmother) always said a touch of almond makes everything better!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a cupcake pan with liners – this makes cleanup so much easier!
2. In a small saucepan, melt the butter and combine it with the water. Set this aside to cool slightly.
3. In a large bowl, beat the eggs and sugar together with an electric mixer for about 4 minutes. You want it to become pale and really voluminous – this is what gives the cupcakes their light texture.
4. Now, mix in the cardamom, ground almonds, and rose essence. The kitchen should be smelling amazing right about now!
5. Sift together the flour, baking powder, and powdered milk into the wet mixture. Sifting ensures everything is nicely combined and prevents lumps.
6. Gradually add the melted butter-water mixture while mixing on low speed. Be careful not to overmix – we want tender cupcakes, not tough ones!
7. Divide the batter evenly into the cupcake liners, using about a 1/4 cup measure for each.
8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.

Let’s make the icing!

1. Beat the butter until it’s nice and creamy.
2. Gradually add the icing sugar, mixing until smooth.
3. Mix in the cardamom, rose essence, and fresh cream. Beat for a good 8 minutes until the buttercream is light and fluffy.
4. Once the cupcakes are completely cool, pipe the buttercream onto them. If you’re feeling fancy, garnish with edible rose petals!

Expert Tips

• Don’t skip the sifting! It really does make a difference in the texture of the cupcakes.
• Make sure your butter is at room temperature for the buttercream – it will be much easier to work with.
• If your buttercream is too thick, add a little more cream, one teaspoon at a time.
• If it’s too thin, add a little more icing sugar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and a plant-based milk powder alternative. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Just make sure it contains xanthan gum for binding.
• Spice Level: If you really love cardamom, feel free to add a little more – up to 1 tsp.
• Festival Adaptations: These cupcakes are perfect for celebrations! They’re especially lovely for Diwali or weddings, adding a touch of elegance to any festive spread.

Serving Suggestions

These Rose Cardamom Cupcakes are delicious on their own, but they also pair wonderfully with a cup of chai or a glass of cold milk. They’re also a lovely addition to a dessert platter.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The buttercream is best stored in the refrigerator.

FAQs

Can these cupcakes be made ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving.

What is the best way to store leftover buttercream icing?

Store leftover buttercream in an airtight container in the refrigerator for up to a week. Bring it to room temperature and re-beat it before using.

Can I use almond extract instead of ground almonds?

You can, but the flavour won’t be quite the same. Ground almonds add a lovely texture and subtle nuttiness. If using extract, start with 1/4 tsp and adjust to taste.

What type of rose essence is best for this recipe?

Look for a good quality rose essence, preferably one from an Indian grocery store. The stronger the fragrance, the better the flavour.

How can I achieve a more pronounced rose flavour?

You can add a tiny drop of rose water to the buttercream along with the rose essence. Be careful not to add too much, as rose water can be quite potent!