Servings: 12
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand mixer
- Piping bag with star tip
Ingredients
For the cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup plain yogurt
- ⅓-½ cup whole milk adjust as needed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
For the frosting
- 1 cup heavy cream chilled
- ¼ cup powdered sugar
- ¼ teaspoon saffron threads soaked in 1 tablespoon warm milk
- 2 tablespoons chopped pistachios
- 1 tablespoon dried rose petals
Instructions
- Preheat oven to 350℉ and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in yogurt, milk, vanilla, and cardamom until smooth. Gently fold in dry ingredients until just combined. Do not overmix.
- Divide batter evenly among cupcake liners and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely.
- For the frosting, whip chilled heavy cream with powdered sugar until soft peaks form. Slowly pour in saffron milk and continue whipping until stiff peaks hold.
- Pipe frosting over cooled cupcakes and garnish with pistachios and rose petals. Keep refrigerated until ready to serve.
Notes
- For the best frosting results, chill your bowl and whisk before whipping the cream.
- If the batter looks too thick, add an extra splash of milk.
- Frosted cupcakes should be refrigerated and consumed within 2 days for the freshest taste.
Nutrition
Calories: 269kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 139mg | Potassium: 79mg | Fiber: 1g | Sugar: 16g | Vitamin A: 558IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1mg
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