Hello there! Laila Azar here, and today I want to share with you a recipe that will take your taste buds on a journey to the Middle East. These Pistachio-Rosewater Cupcakes with Saffron Frosting are not your average cupcakes. Oh no! They are an exotic blend of nutty, floral and fragrant flavors that will make you go ‘mmm’ and ‘wow’ at the same time. Trust me, your friends and family will love them, and they will think you are a baking pro.
Laila Azar is a world traveler and culinary enthusiast, with a particular passion for fusion cuisine. She enjoys experimenting with new flavors and techniques in the kitchen, often drawing inspiration from her travels and her own Iranian heritage.
Laila Azar currently resides in Spain and grew up in Iran.
As an Iranian, I have grown up with a love for pistachios, rosewater, and saffron – three ingredients that are staples in Iranian cuisine and culture. In fact, pistachios are affectionately referred to as the ‘smiling nut’ in Iran because the skins on the nut split open to reveal a happy face. How cute is that? And saffron, the world’s most expensive spice, is a source of national pride in Iran, where it is used in many dishes, from rice to ice cream. So, it’s safe to say that this recipe is close to my heart and holds a special place in my culinary repertoire.
Now, let me tell you a little bit about the recipe itself. Did you know that the combination of pistachios and rosewater is a classic Persian pairing that dates back to ancient times? And that saffron was once worth its weight in gold and was used by Cleopatra to fragrance her baths? The recipe takes these exotic ingredients and combines them in a way that is both elegant and easy. The cupcakes are light, airy, and delicately flavored, while the frosting is rich, creamy, and infused with the golden hue and nutty taste of saffron. A match made in heaven, if you ask me. So, what are you waiting for? Let’s get baking!
What you need
Who said cupcakes had to be boring? Get ready to elevate your baking game with these Pistachio-Rosewater Cupcakes with Saffron Frosting. The cupcakes themselves are a delicately flavored treat, with the nutty crunch of pistachios and the sweet, floral aroma of rosewater, all perfectly balanced with just the right amount of whole milk, butter, and eggs. But the real star of the show is the frosting, which takes the cupcakes to a whole new level of sophistication. Made with cream cheese, powdered sugar, and infused with the distinctive golden hue and fragrant taste of saffron, this frosting is the perfect complement to the subtle flavors of the cupcakes. And best of all, the recipe is easy to follow, with each step clearly laid out for both novice and expert bakers alike. So why not surprise your guests with this unexpected twist on the classic cupcake? They’ll be grateful you did!
Ingredients:
- All-purpose flour – The base of the cupcakes, all-purpose flour is neutral in taste but essential for structure. You can substitute with an equal amount of gluten-free flour if needed.
- Baking powder – A leavening agent that helps the cupcakes rise and become light and fluffy. Do not substitute with baking soda as the result will be different.
- Salt – A flavor enhancer that balances the sweetness of the cupcakes and brings out the nuttiness of the pistachios.
- Butter – Butter adds richness and flavor to the cupcakes. You can substitute with vegan butter or coconut oil for a dairy-free version.
- Granulated sugar – Sweetens the cupcakes and helps with browning. Can be substituted with coconut sugar or brown sugar for a different flavor profile.
- Egg – Egg binds the ingredients together and adds structure to the cupcakes. You can use flax eggs or applesauce as a vegan alternative.
- Pistachios – The star ingredient of the cupcakes, pistachios add a delicate flavor and color to the batter. Cashews or almonds can be used instead.
- Rosewater – A floral and aromatic essence used in Middle Eastern and Mediterranean cuisines. Rosewater gives the cupcakes a distinctive flavor and aroma that pairs well with pistachios. You can use orange blossom water as an alternative.
- Whole milk – Liquifies the batter and adds moisture to the cupcakes. Can be substituted with any non-dairy milk.
- Saffron – An exotic spice with a unique flavor and aroma, saffron is the perfect addition to the cupcakes’ frosting. You can omit it if it’s not available.
- Powdered sugar – The main ingredient of the frosting, powdered sugar is what gives it its sweetness and texture. Can be substituted with a 1:1 ratio of granulated sugar and cornstarch, blended together in a food processor.
- Cream cheese – Adds tanginess and richness to the frosting, and complements the floral and nutty flavors of the cupcakes. You can substitute with vegan cream cheese or coconut cream for a dairy-free version.
- Heavy cream – Makes the frosting creamier and easier to spread. Can be substituted with any non-dairy cream.
- Rose petals – Optional garnish for the cupcakes, rose petals add a touch of elegance and visual appeal. Can be substituted with chopped pistachios or any other edible decorations.
Utensils:
- Muffin pan
- Cupcake liners
- Mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Small saucepan
- Pastry bag and tip – Optional. You can use a ziplock bag with the corner snipped instead.
Rosewater: Aromatic Elixir of the Middle East
One of my favorite ingredients to work with, rosewater is a staple of Middle Eastern and Mediterranean cuisines and has been used for centuries as a natural perfume and flavoring agent. Made by steeping rose petals in water and distilling the resulting mixture, rosewater has a delicate floral aroma and taste that is both refreshing and calming. Not only does it add a unique flavor to the cupcakes, but it also has several health benefits, such as boosting mood and reducing inflammation. However, since it’s usually very potent, a little goes a long way and adding too much can overpower the other flavors. In this recipe, I use just the right amount to balance the nuttiness of the pistachios and the sweetness of the frosting, creating a harmonious blend of tastes and aromas that is simply divine.
Saffron: The Golden Spice of the Ancient World
Saffron is often referred to as the world’s most expensive spice, and for good reason. This vibrant golden-hued spice is made from the stigmas of the Crocus sativus flower and must be harvested by hand, making it a labor-intensive crop. Its unique flavor and aroma evoke images of exotic locations and ancient times, and it has been treasured for centuries for its medicinal properties and culinary uses. Saffron contains several potent antioxidants and has been studied for its potential to treat mental health disorders, such as depression and anxiety. In the frosting of the cupcakes, saffron lends its distinct color and flavor, and takes the dessert to a whole new level of sophistication. Although it’s not a commonly used ingredient, I highly recommend giving it a try and experiencing its unique and addictive flavor for yourself!
What to serve it with?
When it comes to serving these Pistachio-Rosewater Cupcakes with Saffron Frosting, there are a few options that come to mind. Personally, I love to pair them with a hot cup of Persian tea or coffee. The bitterness of the tea and coffee helps to balance out the sweetness of the cupcakes, making for a perfectly harmonious taste experience. Another option is to serve them as part of a dessert platter, alongside other Iranian sweets, such as baklava, sohan, or traditional halva. As an Iranian, sharing food and hospitality is an important part of our culture, and serving a variety of sweets is a way to show generosity and kindness to our guests. So, whether you choose to pair these cupcakes with tea, coffee, or other sweets, I hope that they bring joy and happiness to your table, just as they have for mine.
Summary
Thank you for joining me on this culinary journey to discover the exotic flavors of Iran and the Middle East. I hope you enjoyed learning a little bit about the history and culture behind these Pistachio-Rosewater Cupcakes with Saffron Frosting. Now, it’s your turn to get baking! I’d love to hear from you in the comments. Have you tried any of these ingredients before? What’s your favorite baking tip? Let’s share our experiences and inspire each other in the kitchen. And if you make these cupcakes, be sure to tag me @lailaazar on Instagram so I can see your beautiful creations. Until next time, happy baking!
Here’s the recipe:
Pistachio-Rosewater Cupcakes with Saffron Frosting
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- rubber spatula
- Small saucepan
- Pastry bag and tip
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup, unsalted, room temperature Butter
- 1 cup Granulated sugar
- 2, large, room temperature Egg
- 1/2 cup, unsalted, shelled, finely chopped Pistachios
- 1/4 cup Rosewater
- 1/2 cup Whole milk
- 1/8 tsp Saffron
- 1 cup Powdered sugar
- 1/2 cup, room temperature Cream cheese
- 1/4 cup Heavy cream
- 1/4 cup, dried Rose petals
Instructions
- Preheat the oven - Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Make the batter - In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the chopped pistachios and rosewater. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Bake the cupcakes - Fill the cupcake liners two-thirds full with batter and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack.
- Make the frosting - In a small saucepan, heat the cream over low heat until it comes to a boil. Remove from the heat and add the saffron threads, stirring until dissolved. In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Gradually beat in the saffron cream, one tablespoon at a time, until the frosting is light and fluffy.
- Frost the cupcakes - Using a pastry bag or ziplock bag, pipe the frosting onto the cooled cupcakes. Garnish with dried rose petals or chopped pistachios, if desired.
