Cardamom Spiced Pistachio And Apricot Cupcakes

There’s something magical about the combination of cardamom, pistachios, and apricots that transforms these cupcakes into a truly delightful treat.

Perfect for breakfast, an afternoon snack, or even dessert, these muffins offer a fusion of flavors that are both comforting and exotic.

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The Flavor Fusion

Cardamom is a spice known for its warm, slightly citrusy flavor, adding a touch of sophistication to any dish. As with this Apricot Cardamom Pork Meatballs.

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When combined with the nutty crunch of pistachios and the sweet, tangy flavor of dried apricots, it creates a harmonious blend that tantalizes the taste buds.

These muffins are a testament to the magic that happens when diverse flavors come together. Just as with these Rum & Ginger Cupcakes With A Creamy Rum Frosting.

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Cardamom Spiced Pistachio And Apricot Cupcakes

1 cup dried apricots, finely chopped

6 tablespoons orange juice, divided, plus 2 teaspoons grated orange zest

3/4 cup unsalted raw pistachios

2 3/4 cup all-purpose flour

1 1/4 teaspoons ground cardamom

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup sour cream

3/4 cup white sugar

6 tablespoons salted butter, melted and slightly cooled

For The Glaze

1 cup powdered sugar

1 teaspoon grated orange zest, plus 2-4 tablespoons orange juice, plus more as needed

Making The Cupcakes

To make the muffins, heat the oven to 350 degrees with a rack in the middle position. Generously mist a standard 12-cup muffin pan with cooking spray or use either paper or silicone cupcake liners

In a small microwave-safe bowl, combine the apricots and 3 tablespoons orange juice. Microwave on high 45 seconds or until the apricots absorb the juice. Reserve ¼ cup apricots for garnish and set the remainder aside.

Place the pistachios in food processor, process until finely chopped, 15 to 20 seconds. Measure out ¼ cup and set aside.

To the pistachios in the food processor, add ½ cup of the flour; process until finely ground, 30 to 45 seconds. Add the remaining flour, the cardamon, baking powder, baking soda and salt. Pulse 5 to 10 times to combine.

In a large bowl, whisk together the eggs, sour cream, white sugar, butter, the remaining 3 tablespoons orange juice and the orange zest. Add the flour-nut mixture and the remaining apricots. Fold with a silicone spatula until just combined.

Scoop the batter into the cups of the prepared cupcake pan. Bake until the cupcakes have risen above the pan and a skewer inserted into the centers comes out clean, 23 to 25 minutes, rotating the pan halfway through.

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Cool in the pan on a wire rack for 10 minutes. Lift the cupcakes out of the pan, set them directly on the rack and set the rack on a baking sheet; cool another 10 minutes.

Making The Glaze

To make the glaze, in a small bowl, whisk together the powdered sugar and orange juice; the glaze should be smooth, with the consistency of regular yogurt.

If it is too thick, whisk in additional juice ½ teaspoon at a time to achieve the proper consistency. Whisk in the orange zest.

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Using a spoon, drizzle glaze onto each cupcake, then sprinkle with the reserved apricots and pistachios. Let the glaze set for a few minutes before serving.

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Use Pistachios As A Garnish

• Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing

Try These Savory Cardamom Dishes

• Broiled Asparagus With Cardamom And Orange
• Moroccan-Style Chicken & Rice

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