Rosewater Saffron Cupcakes – Light, Fluffy, and Decadent

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Rosewater Saffron Cupcakes Recipe
Light and fluffy cupcakes infused with fragrant rosewater and saffron, topped with a creamy frosting that makes them the perfect indulgent treat!

Ingredients:
For the cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup whole milk
1 tsp vanilla extract
1 tbsp rosewater
1 pinch of saffron threads (soaked in 1 tbsp warm milk)
For the frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1 tsp rosewater
1 pinch saffron threads (optional, for color)
¼ tsp vanilla extract
Edible rose petals and saffron threads (for garnish)
Crushed pistachios (optional)
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Prepare the Saffron Milk
In a small bowl, combine the saffron threads with 1 tablespoon of warm milk. Let it sit for 5-10 minutes to allow the saffron to release its beautiful golden color and aroma.

Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).

Step 5: Add Eggs
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6: Incorporate the Wet Ingredients
Mix in the vanilla extract, rosewater, and saffron-infused milk. The mixture should be fragrant and slightly tinted from the saffron.

Step 7: Alternate Dry Ingredients and Milk
On low speed, add half of the dry ingredients to the wet mixture, followed by half of the milk. Repeat with the remaining dry ingredients and milk, mixing just until combined. Avoid overmixing.

Step 8: Fill Cupcake Liners
Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.

Step 9: Bake
Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden.

Step 10: Cool
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Making the Creamy Frosting
Step 1: Cream the Butter
In a large mixing bowl, beat the softened butter until creamy and smooth.

Step 2: Add Powdered Sugar
Gradually add in the powdered sugar, beating on low speed until well incorporated.

Step 3: Add Liquid Ingredients
Mix in the rosewater, vanilla extract, and heavy cream. For a richer color and flavor, you can add a pinch of saffron soaked in 1 tablespoon of warm milk, but this is optional.

Step 4: Beat Until Fluffy
Increase the mixer speed to medium-high and beat until the frosting is light and fluffy (about 2-3 minutes).

Assembling the Cupcakes
Step 1: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag with a star tip or an offset spatula to frost the cupcakes with the creamy rosewater frosting.

Step 2: Garnish
Sprinkle the frosted cupcakes with edible rose petals, saffron threads, and optionally, crushed pistachios for a touch of crunch and added visual appeal.

Tips for the Best Rosewater Saffron Cupcakes:
Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can result in dense cupcakes.
Adjust Rosewater Flavor: If you prefer a stronger rose flavor, you can increase the rosewater in the batter or frosting by ½ teaspoon. Be careful not to add too much, as rosewater can become overpowering.
Use High-Quality Saffron: Invest in good-quality saffron for the best flavor and color. Soaking the saffron in warm milk helps to draw out its full potential.
Decorative Toppings: For a more elaborate presentation, top the cupcakes with additional garnishes like gold leaf, silver dragees, or candied rose petals.
Experiment with Frosting: Swap the buttercream frosting with cream cheese frosting for a tangy balance to the sweet and floral notes.
Customization Ideas:
Add Citrus Zest: A little lemon or orange zest in the cupcake batter or frosting adds a fresh and vibrant contrast to the floral flavors.
Use Alternative Flours: For a nutty twist, substitute ¼ cup of the all-purpose flour with almond flour.
Dairy-Free Version: Replace butter with vegan butter and whole milk with almond or oat milk for a dairy-free version.
Add Cardamom: For a more Middle Eastern flavor profile, add ¼ tsp ground cardamom to the cupcake batter.
Extra Nutty: Fold chopped pistachios or almonds into the batter for added texture and flavor.