Saffron cupcake recipe

saffron cupcake

Saffron, the worlds most costly spice can be found in all Persian kitchens. Saffron adds lots of flavour, taste and a rich golden colour to different Persian desserts and dishes. This spice is one of the main ingredients of many traditional Persian desserts, such as Persian pudding, halva, saffron cookies and saffron cupcakes. There are different recipes for each of these desserts, and today we have one of the most original Saffron cupcake recipes.

Saffron cupcakes are one of the most delicious desserts suitable for different occasions such as parties, corporate events, wedding ceremonies, or even having an afternoon tea with family or friends. 

There are many different saffron cupcake recipes. Most of these cupcakes are with butter cream frosting and some have vanilla in the batter. Although the buttercream is delicious and to some extent is one of the major elements of a cupcake I came across very good feedback from some customers last December. Since then I have changed my saffron cupcake recipe compared to the cupcakes near me.

The originality of my recipe

The new edition of my recipe originates back to our one month stay at the Adelaide Central Market. As an experiment I invited people to test samples of the buttercream version and the new version. Over 85% of the tryers said that with the new edition the saffron flavour was amplified and the aroma was explicit. The new saffron cupcake was a fan favourite, and because of this sign I was excited to modify and update my recipe; which would blow up and receive amazing feedback.

saffron cupcake recipeCupcake Adelaide

With my  recipe you can unlock a strong exotic flavour, and a gorgeous golden colour in your cupcakes.

Saffron cupcake


  • 1 1/2 cup Flour
  • 2/3 cup Sugar
  • 1/2 cup Greek yogurt
  • 1/2 cup Vegetable oil
  • 1 1/2 tsp Baking powder
  • 3 Eggs
  • 2 tbsp Rosewater
  • 1 tsp ground cardamom
  • 1/2 tsp saffron syrup


  1. Mix sugar and oil together and beat for 5 minutes
  2. Add one egg at a time and gradually add the saffron syrup to the mixture
  3. Add yogurt and rosewater along with the dry ingredients
  4. Bake at 180˚C for 15 minutes or until tester comes out clean

Since I began to use this recipe my cupcakes have upgraded to a new level, so be sure that this recipe won’t fail to impress your taste buds. Can’t be bothered baking? No worries! Just try my saffron cupcakes in a delicious dozen, or even in the Persian gold assorted cupcake box on my Assorted Box page. Either way, be sure that your mind will be blown with this amazing recipe!

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