Lingonberry and Cardamom Cupcakes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20-22 min |
| Source | Jennifer Aspelund |
| Yield / serves | 18-20 muffins |
| Rating | (unrated) |
Ingredients
- 3 c all-purpose flour
- 2 1/2 t baking powder
- 1/2 t salt
- 1 t ground cardamom
- 2/3 c unsalted butter, softened
- 1 3/4 c sugar
- 2 eggs
- 1 1/4 c milk
- 1 t vanilla
- 1/4 c lingonberry preserves (you may need a slightly more)
Preparation
Preheat oven to 350 and prepare 18-20 muffin tins. Shift the flour, baking powder, salt & cardamom together. In another bowl, cream the butter gradually adding the sugar until light & fluffy. Add the eggs one at a time, beating well each time. In a small bowl combine the milk & vanilla. Alternate adding the flour mixture & the milk mixture to the butter mixture a little at a time. Mix well between each addition.
Spoon a heaping tablespoon of the batter into the bottom of each prepared muffin tin. Spoon a rounded teaspoon of lingonberry preserves on top of the batter. Top the preserves with another tablespoon of batter. Cupcake tin should be about 2/3 full. Bake for 20 - 22 minutes or until cupcake is beginning to brown & firm. Cool on a wire rack before frosting.
