Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

February 14, 2025

One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond. One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries) 1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside. Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined. Stir in sour cream and milk. Add the dry ingredie...

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and dough-nutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

Makes 18 muffins

Ingredients

1 box vanilla cake mix
3 large eggs
1/2 cup unflavoured oil
1/4 cup sour cream
3/4 cup milk
1 teaspoon nutmeg
1/2 teaspoon (or more) ground cardamom
1 tablespoon rosewater
1 cup powdered sugar
1/2 teaspoon vanilla powder (or vanilla extract)
milk

Directions

Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
Place half of the batter into a second bowl.
Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
Divide the batter among the muffin cups.
I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
Bake for 18-22 minutes or until a tester comes out clean.
Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
Spread or drizzle over the cupcakes while they are still warm.