Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon saffron threads, infused in 1 tablespoon hot water
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- A sprinkle of saffron threads for decoration
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a large bowl, beat the softened butter and sugar together until the mixture is light and airy.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Mix in the milk, the saffron infusion, and the vanilla extract until well combined.
- In another bowl, combine the flour, baking powder, baking soda, salt, and ground cardamom. Gradually fold this dry mixture into the wet ingredients, stirring gently until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- For the frosting, whip the softened butter until creamy, then slowly add the powdered sugar, mixing until smooth. Pour in the heavy cream and vanilla extract, and continue to beat until the frosting is fluffy and light.
- Once the cupcakes have cooled entirely, generously pipe or spread the buttercream on top. Finish with a delicate sprinkle of saffron threads for an elegant touch.
Notes
- This delightful treat yields 12 cupcakes.
- For a healthier twist, replace half the butter in the batter with unsweetened applesauce.
- If you desire a stronger flavor, consider adding an extra pinch of cardamom to the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 40g
- Sodium: Not specified
- Fat: 16g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 40g
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified