Apricot Cardamom Mini Cakes

Apricot Cardamom Mini Cakes

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These simple sweet apricot cardamom mini cakes are as cute as can be. They are buttery, sweet, tart and are full of warmth from the ground cardamom. It creates the perfect balance between fruity sweetness and exotic spice. 


Units Scale
  • 1 cup fresh apricots, chopped into cubes (approx. 4 apricots)
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs, plus 1 egg white, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons ground cardamom
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups full-fat milk, at room temperature


  • 8 fresh apricots, thinly sliced
  • 1 tablespoon coarse sugar
  • 1/8 teaspoon ground cardamom
  • icing sugar


  1. Preheat oven to 350˚F. Line a muffin tin with paper liners or grease the cups with butter and dust with flour. 
  2. Chop apricots into bite-size cubes with the skins on, and discard the pits. Make sure to keep the cubes the same size so they bake evenly. Set aside.
  3. In a large mixing bowl of a stand mixer, beat butter and sugar together using the paddle attachment until light and fluffy. And eggs and egg white, one at a time until well incorporated, scraping down the sides of the bowl as necessary. Add vanilla extract.
  4. In a separate bowl add flour, ground cardamom, baking powder, and salt together. Mix to combine. 
  5. Add flour mixture to butter mixture in 2-3 additions alternating with the milk, beating on low speed just until combined. 
  6. Add chopped apricots and using a rubber spatula fold into the batter. Be careful not to overmix the batter.
  7. Evenly spoon (or use an ice cream scoop) the batter into the prepared cups, filling approx. 2/3 full.
  8. Make your topping. In a small bowl add coarse sugar and ground cardamom, mix to combine. Set aside. 
  9. Slice apricots in half and place face down. Evenly slice into thin wedges approx. 1/4 inch thick. 
  10. Place 4-5 apricot slices (skin side up) on the tops of each mini cake, gently pressing them into the batter. Then top each cake with sugared cardamom (make sure to use all of the sugar).
  11. Bake in the oven for 28-32 minutes, or until the middle is set. Use a cake tester or toothpick to poke the center of the cake. If it comes out clean they are done. Let cool in the pan for 5 minutes before removing to a wire rack. Note: Don’t stress if some of the batter or sugar topping spills out while baking. This is normal and the tops will be covered in icing sugar. 
  12. Once mini cakes are completely cool, dust with icing sugar.
  13. Serve with whipping cream, crème fraîche, or vanilla ice cream.


Mini cakes are best enjoyed the same day. Once covered the tops will lose their sugar coating and become soft/soggy. Mini cakes will last 2 days in a tin.


Keywords: Mini Cakes, Cupcakes, Apricots, Summer, Dessert

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