Happy belated Valentine’s Day! Last week, in the spirit of Valentine’s Day and romance and my Year of Yeh project, I baked Molly Yeh’s cardamom cupcakes with jam filling and cream cheese frosting.
The recipe: Cardamom cupcakes
Difficulty level: Easy
Time: ~90 minutes (including inactive time)
Making these cardamom cupcakes was so much fun! In fact, this recipe reminded me how much I love baking. The cardamom cake batter is straightforward and quick to make. Once the cupcakes are baked and cooled, you punch/scoop out a small hole from the top (I used a small cookie cutter, but an apple-corer or spoon would work too), fill the hole with jam, cover the hole, and frost the cupcakes. Adding jam filling to the cupcakes surprisingly doesn’t require too much additional prep time.
One modification I made to these cupcakes was using mixed berry instead of lingonberry jam. I was able to find lingonberry jam at the supermarket, but I thought it was pretty bitter. Since these cupcakes were for other people, and strong/bitter flavors can be controversial, I decided to go with the more crowd-pleasing mixed-berry jam.
These cupcakes were delicious! Cardamom elevates the flavor of the cake so much, and tastes really nice with the cream cheese frosting. Adding the jam filling to the cupcakes made them a bit more challenging to make than regular cupcakes, but not that much harder! And the extra prep time is absolutely worth it for the tart, fruity flavor that the jam contributes. I would like to try this recipe again sometime using the lingonberry jam, because I suspect the contrast between the bitter lingonberry and the sweet cream cheese frosting is excellent.
- If you don’t have buttermilk, you can use regular milk spiked with 1 tablespoon of apple cider vinegar or use half a cup of plain greek yogurt and half a cup of regular milk.
- Wait for the cupcakes to cool completely before starting on the jam filling! Hot cupcakes will be crumbly and difficult to disassemble, and the heat might melt the jam too.
- Don’t discard the cupcake pieces that you scoop out! Save them, and when you are done filling the cupcake-holes with jam, re-seal the cupcakes with the pieces you punched out. This will make the cupcakes easier to frost.
- If you can’t find lingonberry jam (or are skeptical about the flavor), any tart fruit jam (or even a curd) will work well with this recipe.
- Take the cupcakes out of the cupcake pan before you frost them. It is quite challenging to remove frosted cupcakes from the cupcake pan; I learned the hard way!