FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
cupcake recipe from scratch
- Total Time: 60 minutes
- Yield: 12 cupcakes 1x
- Diet: General
Description
This easy (cupcake recipe from scratch) is a family favorite, offering soft, sweet treats infused with cardamom, vanilla, rose, and pistachio for a genuinely homemade touch.
Ingredients
- 2 cups all-purpose flour, for structure
- 1 cup granulated sugar, for sweetness and moisture
- 2 teaspoons baking powder, ensures lift
- 0.5 teaspoon salt, balances flavors
- 0.5 teaspoon ground cardamom (for cake), unique warm spice
- 0.5 cup unsalted butter, softened (or use salted, reducing added salt slightly), for richness and tenderness
- 2 large eggs, at room temperature, bind and enrich (ensure room temp for best emulsion)
- 0.5 cup milk, at room temperature (whole milk or buttermilk works well), adds moisture
- 1 teaspoon alcohol-free vanilla extract, classic comforting flavor
- 1 cup unsalted butter, softened (for frosting), creamy frosting base
- 4 cups powdered sugar, sifted, for smooth sweetness and body
- 3 tablespoons milk or heavy cream, at room temperature (heavy cream for richer), adjusts consistency
- 1 teaspoon alcohol-free vanilla extract (for frosting), complements spices
- 1 teaspoon ground cardamom (for frosting), distinctive warm spice in frosting
- 0.5 cup finely ground unsalted pistachios, nutty flavor and flecks
- 0.25 cup finely chopped unsalted pistachios (for garnish), adds crunch and color
- 1 tablespoon dried edible rose petals, crushed (for garnish), delicate floral aroma and elegance
Instructions
- Prep Your Pan: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners for easy cupcake removal.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, and 0.5 teaspoon ground cardamom until well combined and uniform.
- Cream Wet Ingredients: In a large mixing bowl, beat 0.5 cup softened butter until creamy (2-3 minutes). Beat in 2 eggs one at a time, then 1 teaspoon vanilla extract. Mixture should be light and fluffy.
- Alternate Wet and Dry: On low speed, gradually add half the dry ingredients to the wet, mixing until just combined. Pour in 0.5 cup milk and mix. Add remaining dry ingredients, mixing until just smooth; avoid overmixing to keep cupcakes tender. (If the batter looks slightly curdled after adding eggs, do not worry! It will smooth out once the flour is incorporated.)
- Fill Liners: Divide batter evenly among prepared muffin cups, filling each approximately two-thirds full. Batter should look smooth and thick.
- Bake to Golden: Bake for 18-22 minutes, or until a wooden skewer comes out clean. Cupcakes should be lightly golden and spring back when gently touched.
- Cool Completely: Transfer cupcakes to a wire rack to cool fully. They must be completely cool before frosting.
- Prepare Buttercream: Beat 1 cup softened butter until light and fluffy (3-4 minutes). Gradually add 4 cups sifted powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, and 1 teaspoon cardamom. Beat on low, then medium-high for 3-5 minutes until smooth and creamy. Stir in 0.5 cup finely ground pistachios. The frosting will be visibly fluffy and fragrant.
- Frost and Garnish: Frost cooled cupcakes generously with an offset spatula or piping bag. Arrange on a platter. Scatter 0.25 cup chopped pistachios and gently sprinkle 1 tablespoon crushed rose petals for a beautiful finish.
Notes
For an exceptional treat, consider organic flour and dairy, farm-fresh eggs, or fresh vanilla bean paste. Adapt the recipe for dietary needs by using a 1:1 gluten-free flour blend, dairy-free milk and butter, or reducing granulated sugar (to 0.5 cup) or using monk fruit/erythritol. Add seasonal fruit zest for a bright twist. Shortcuts include using a stand mixer, measuring dry ingredients overnight, and pre-portioning batter with an ice cream scoop for uniform cupcakes.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 calories
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg