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Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe

By Beginnerbakes Editorial TeamPublished Apr 29, 2026 | Updated Jul 11, 2026
American-Indian Fusion 35 mins beginner-friendlyeasystep-by-stepone-bowlfrostingspicedpartyminimal-ingredientscomfort-foodorangecardamom

Master this easy one-bowl recipe for orange cardamom cupcakes topped with luscious cashew cream frosting. Moist, aromatic, perfect for beginner bakers looking for a simple but flavorful cupcake to share at parties or family gatherings.

Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe
Prep 15 min
Cook 20 min
Total 35 min
Servings 12
Difficulty easy
Cuisine American-Indian Fusion

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings12
Difficultyeasy
CuisineAmerican-Indian Fusion
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Ingredients

Servings 12
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend if preferred)
  • 1 cup organic cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons ground cardamom
  • 1 tablespoon finely grated orange zest (about 1 large orange)
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/3 cup vegetable oil (canola or light olive oil)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup raw cashews (soaked in hot water for at least 1 hour, then drained)
  • 1/4 cup fresh orange juice
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-4 tablespoons water (to thin, if needed)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ground cardamom, and orange zest until evenly combined.
  3. Add the almond milk, vegetable oil, vinegar, and vanilla extract to the dry ingredients.
  4. Gently stir with a whisk or spatula until the batter is smooth and well combined. Avoid overmixing to keep cupcakes tender.
  5. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center emerges clean.
  7. While cupcakes bake, prepare the cashew cream frosting by blending soaked cashews, fresh orange juice, maple syrup, vanilla extract, and salt in a high-speed blender or food processor.
  8. Blend until smooth and creamy, adding water tablespoon by tablespoon if needed to reach a spreadable consistency.
  9. Remove cupcakes from oven and cool completely on a wire rack before frosting.
  10. Frost cupcakes generously with the cashew cream frosting using a spatula or piping bag.
  11. Optionally, garnish with extra orange zest or a dusting of ground cardamom for enhanced aroma and presentation.
  12. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

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