Scandinavian Cardamom Cupcakes
Celebrating Minnesota's rich Nordic heritage! These aromatic cupcakes feature warm cardamom-spiced cake inspired by Swedish kardemummabullar, filled with tart lingonberry preserves and topped with silky Scandinavian-style buttercream.
Equipment Needed
Instructions
Prepare the cardamom: If using whole cardamom pods, remove the seeds and grind them fresh in a spice grinder. Freshly ground cardamom has a much more vibrant, aromatic flavor than pre-ground.
Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, ground cardamom, baking powder, and salt. The cardamom should be evenly distributed throughout.
Cream butter and sugar: In a large bowl, beat softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extra creaming time creates a tender, fine crumb. Add eggs one at a time, beating well after each. Mix in vanilla and almond extracts.
Combine: Add the flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined after each addition.
Bake: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the filling: Stir together lingonberry preserves and lemon juice. The lemon juice brightens the flavor and balances the sweetness.
Fill the cupcakes: Using a small knife or cupcake corer, remove a cone-shaped piece from the center of each cupcake (about 1 inch deep). Fill each cavity with about 1-2 teaspoons of the lingonberry mixture.
Make the Swedish buttercream: Beat softened butter for 3-4 minutes until pale and creamy. Add powdered sugar one cup at a time, mixing on low then medium speed. Add cream, vanilla, cardamom, and salt. Beat on high for 2-3 minutes until light and fluffy.
Frost and garnish: Pipe or spread buttercream generously on each cupcake in a swirl pattern. Garnish with a few crushed cardamom seeds, lingonberries, and a sprinkle of pearl sugar if desired. The pearl sugar adds a traditional Swedish touch and lovely crunch.
💡 Pro Tips & Variations
- Source quality cardamom from a spice shop or Nordic grocery. Stale cardamom loses its aromatic magic quickly. Store in a cool, dark place.
- Use Minnesota dairy: The state's exceptional dairy products make a real difference. Look for Land O'Lakes or local creamery butter.
- Lingonberry substitute: If you can't find lingonberries, use high-quality raspberry or cranberry preserves mixed with a touch of orange zest.
- Make it more "fika": Serve with strong Swedish-style coffee for an authentic Nordic coffee break experience.
- For deeper flavor: Add 1/4 teaspoon of ground cinnamon to the batter for warmth, as many Scandinavian recipes do.
- Storage: These cupcakes keep well for 2-3 days at room temperature. The cardamom flavor actually intensifies over time.