These pistachio cupcakes are moist, fluffy, and topped with a gorgeous saffron buttercream frosting that adds a special touch to any occasion. Their vibrant flavors make them a fantastic option for festive celebrations or just a treat on a regular day.
Recipe gaps in saffron cupcakes include missing background, lack of troubleshooting, limited serving suggestions, no nutrition tweaks, and absent visual cues for doneness.
Baking these cupcakes can be a small challenge, especially ensuring they stay light and airy without eggs. I’ve had my share of mishaps, like once ending up with dense cupcakes that weren’t as inviting. But with some tweaking and careful mixing, I’ve found the right method to enjoy these with family, especially during our Diwali celebrations.
This recipe is reliable and takes about 40 to 45 minutes altogether, from prepping to frosting. You’ll be whipping up 15 delicious cupcakes that are not just treats but can create memorable moments. If you love cupcakes and want a great pairing, make sure to check out my Lemon Pistachio Cupcakes.
Table of contents
Why You Will Love This Recipe
- Unique Flavor Combination The pistachios offer a nutty depth that perfectly complements the subtle sweetness of saffron. Each bite is a sophisticated treat that showcases these distinct ingredients.
- Moist and Tender Texture These cupcakes are light and fluffy, thanks to careful mixing and quality ingredients. The sunflower oil and yogurt guarantee a moisture that keeps them fresh and enjoyable longer.
- Visual Appeal The golden saffron frosting creates a stunning contrast against the green pistachio base. These cupcakes look as delightful as they taste, making them suitable for any celebration.
- Customizable Base This recipe allows for easy modifications, consider adding chocolate chips or incorporating other nuts for a fun twist. It’s a personal touch that makes each batch unique to you.
Pistachio Cupcakes with Saffron Frosting
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 15 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
Eggless pistachio cupcakes topped with saffron buttercream frosting. Vegetarian, makes 15 cupcakes.
Ingredients
Scale
- 280 grams (9.9 ounces) self-raising flour, sifted
- 240 grams (8.5 ounces) granulated sugar, fine
- 75 grams (2.6 ounces) crushed pistachios, raw
- 11/2 teaspoon bicarbonate of soda
- 0.51/2 teaspoon baking powder
- 11/2 teaspoon cardamom powder, optional
- 80 milliliters (2.7 fluid ounces) sunflower oil
- 350 milliliters (11.8 fluid ounces) whole milk
- 21/2 teaspoons natural yogurt
- 21/2 teaspoons lemon juice
- 250 grams (8.8 ounces) unsalted butter, softened
- 200 grams (7 ounces) icing sugar, sifted
- 1 tablespoon milk, for saffron infusion
- 10 threads saffron
Instructions
- Step 1: Preheat Your Oven: Get your oven ready by preheating it to 180 degrees C (360 degrees F). This ensures your cupcakes start baking evenly, allowing them to rise beautifully. Line a muffin tray with cupcake cases.
- Step 2: Prepare Wet Mix: In a large mixing bowl, mix the lemon juice into the milk and let it sit for 5 minutes. This creates a makeshift buttermilk, adding richness that helps the cupcakes stay moist.
- Step 3: Whisk in Oil and Yogurt: Add in the sunflower oil and yogurt to the milk mixture and whisk thoroughly until well incorporated. A good mix here helps to incorporate air, resulting in a light texture.
- Step 4: Sift Dry Ingredients: Sieve the self-raising flour, baking powder, and bicarbonate of soda into the wet mixture. Sifting prevents clumps, ensuring even distribution in your batter.
- Step 5: Add Sugar and Nuts: Stir in the sugar, crushed pistachios, and cardamom powder gently. Overmixing at this stage can lead to dense cupcakes, so be gentle while whisking until all ingredients are combined.
- Step 6: Fill Cupcake Cases: Spoon the batter into the cupcake cases, filling them halfway. This gives enough room for the cupcakes to rise without overflowing.
- Step 7: Bake for Doneness: Place the muffin tray in the center of the oven and bake for 20-25 minutes. A toothpick inserted into the center should come out clean, indicating they are done.
- Step 8: Cool Completely: Once baked, allow the cupcakes to cool on a wire rack. Cooling completely is crucial; frosting them while warm can cause melting and a messy finish.
- Step 9: Infuse Saffron: Steep saffron threads in lukewarm milk to infuse their flavor and color. This steeping helps release their essential oils, enhancing the buttercream’s taste and appearance.
- Step 10: Mix Buttercream: In a mixing bowl, beat the softened butter until creamy. Sift in the icing sugar and mix until smooth. This step builds the base for your saffron frosting.
- Step 11: Add Saffron Mixture: Pour in the saffron-infused milk (it must have reached room temperature) and mix thoroughly. It’s important to ensure the milk is at room temperature to achieve the right consistency for frosting.
- Step 12: Decorate Cupcakes: Use a spatula or piping bag to frost each cupcake. A nice swirl not only looks appealing but also gives a generous amount of saffron buttercream in every bite.
Notes
- Storage Tips Store in an airtight container at room temperature for 3-5 days. For longer storage, refrigerate the cupcakes, consuming within one week.
- Expert Tips If the cupcakes sink in the middle, check your oven temperature; an oven thermometer can help ensure it is accurate. When the frosting is too runny, refrigerate it for 10 minutes to firm up; beating will also help achieve a stable consistency. If the cupcakes taste dry, reduce the baking time by 2-3 minutes, checking for doneness with a toothpick towards the end of baking. For an uneven rise, ensure the batter is evenly distributed in the cupcake cases, filling them halfway for uniform baking. When cupcakes stick to the liners, allow them to cool for 10-15 minutes in the tray before removing for easier release.
- Reheating Instructions Reheat cupcakes in the microwave for about 10-15 seconds to warm them up slightly before enjoying.
- Serving Suggestions Serve these cupcakes on a beautiful platter, ideal for celebrations or tea parties. Pair them with chai tea or coffee for a delightful snack.
- Recipe Variations Substitute whole milk with almond milk for a dairy-free option. You can also add chocolate chips or a splash of vanilla extract to the batter for additional flavor.
- Ingredient Notes For the best taste, opt for roasted and unsalted pistachios. Spoon the flour into the measuring cup to avoid getting too much, which can make the cupcakes dense. Ensure the butter is softened at room temperature for easier mixing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pistachios: Go for roasted and unsalted pistachios to enhance the flavor without extra saltiness. They add a nice crunch to the cupcakes.
- Flour: Use all-purpose flour for a tender cupcake texture. Make sure to spoon it into the measuring cup to avoid getting too much, which can make them dense.
- Granulated sugar: Opt for fine granulated sugar to ensure it melts well and combines smoothly into the batter, giving the cupcakes a light sweetness.
- Butter: Choose unsalted butter for better control over the flavor. It adds richness and moisture; just don’t forget to let it soften at room temperature.
- Eggs: Using large eggs at room temperature helps to create a fluffy cupcake. They bind the ingredients together and make the batter easy to whisk.
- Milk: Whole milk brings additional moisture and richness, which makes for a softer cupcake. If needed, you can substitute with almond milk for a dairy-free option.
- Saffron: Purchase high-quality saffron threads for the frosting; a little goes a long way in adding a unique flavor and stunning color. Soak them in warm milk to release their essence.
- Powdered sugar: This is what creates the silky texture for the frosting. Make sure it’s well sifted to avoid lumps that can mess with that smooth finish.
- Vanilla extract: Use pure vanilla extract for the best flavor. It enhances the overall taste of the cupcakes, making them more aromatic and inviting.
- Pistachios: Go for roasted and unsalted pistachios to enhance the flavor without extra saltiness. They add a nice crunch to the cupcakes.
- Flour: Use all-purpose flour for a tender cupcake texture. Make sure to spoon it into the measuring cup to avoid getting too much, which can make them dense.
- Granulated sugar: Opt for fine granulated sugar to ensure it melts well and combines smoothly into the batter, giving the cupcakes a light sweetness.
- Butter: Choose unsalted butter for better control over the flavor. It adds richness and moisture; just don’t forget to let it soften at room temperature.
- Eggs: Using large eggs at room temperature helps to create a fluffy cupcake. They bind the ingredients together and make the batter easy to whisk.
- Milk: Whole milk brings additional moisture and richness, which makes for a softer cupcake. If needed, you can substitute with almond milk for a dairy-free option.
- Saffron: Purchase high-quality saffron threads for the frosting; a little goes a long way in adding a unique flavor and stunning color. Soak them in warm milk to release their essence.
- Powdered sugar: This is what creates the silky texture for the frosting. Make sure it’s well sifted to avoid lumps that can mess with that smooth finish.
- Vanilla extract: Use pure vanilla extract for the best flavor. It enhances the overall taste of the cupcakes, making them more aromatic and inviting.
Recipe Tips
- If cupcakes sink in the middle, check your oven temperature; an oven thermometer can help ensure it’s accurate.
- When frosting is too runny, refrigerate it for 10 minutes to firm up; beating will also help achieve a stable consistency.
- If the cupcakes taste dry, reduce the baking time by 2-3 minutes, checking for doneness with a toothpick towards the end of baking.
- For an uneven rise, ensure the batter is evenly distributed in the cupcake cases, filling them halfway for uniform baking.
- When cupcakes stick to the liners, allow them to cool for 10-15 minutes in the tray before removing for easier release.
Serving Suggestions
Serve pistachio cupcakes with freshly brewed chai or coffee for a warm touch. Pair with a side of seasonal fruit or a light yogurt parfait for contrast.
Add to your dessert table with saffron cupcakes or pistachio cake for variety. Use them as a base for a layered dessert with whipped cream and berries.
Top with a saffron-infused glaze or simple vanilla icing for sweetness. Consider a sprinkle of crushed pistachios for added crunch and visual appeal.
Recipe variations
- You can use almond flour instead of self-raising flour for a gluten-free option that still provides a lovely texture to these cupcakes.
- Add one teaspoon of vanilla extract and a pinch of salt to the batter for a warm, inviting flavor that complements the saffron beautifully.
- Either crushed pecans or walnuts can be incorporated for a different nutty flavor profile, enhancing the overall taste while staying true to the recipe structure.
- If you’re serving a larger group, consider doubling the recipe for 30 cupcakes, adjusting the baking time as needed for even cooking.
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How to Store?
To keep your pistachio cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. This helps retain their moisture.
Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 5 days. This method maintains their flavor and texture.
Freezing: Wrap cupcakes tightly in plastic wrap and place in a freezer container for up to 3 months. Thaw in the refrigerator overnight before serving.
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