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Yazdi Cupcakes

A recipe for Yazdi Cupcakes! Named after the city of Yazd, these light cupcakes/muffins have a hint of sweetness paired with an amazing combination of rose water and cardamom.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 -15 Cupcakes
Course: Dessert
Cuisine: Persian

Ingredients

Batter:
  • 1/2 cup (120 milliliters) oil or ghee
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (60 milliliters) rose water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30 milliliters) honey
  • 3 large eggs room temperature
  • 1/2 cup (120 grams) whole plain yogurt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon ground cardamom
  • 2 cups (250 grams) unbleached all-purpose flour
Decoration:
  • 1/4 cup (20 grams) ground pistachios

Instructions

    Cup of Yum
  1. Place the oven rack in the center and preheat oven to 400˚F (200˚C). Line 2 muffin pans (capable of holding 12 muffins each) with paper cups.
To make the batter:
  1. In the mixing bowl of a electric mixer, blend the oil, sugar, rose water, vanilla, and honey. While mixer is running, add the eggs one by one. Add the yogurt and continue to blend until creamy.
  2. On a piece of parchment paper, sift together the baking soda, baking powder, salt, cardamom, and the flour, and gradually add it to the egg mixture. Blend- do not over-mix.
  3. Pour the batter into lined molds, leaving 1/4 inch (6 millimeters) on top. Decorate each cupcake with some ground pistachios.
  4. Bake for 10 to 15 minutes or until golden brown and a tester comes out clean.
  5. Remove the pan from the oven and allow to cool on a cooling rack. Remove the cupcakes from the pan and allow to cool completely before serving. Store in airtight glass containers. Nush-e joon!

Notes

  • Optional: add 1/4 teaspoon ground saffron to the rose water before mixing into the batter.