Persian Love Cupcakes

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These Persian love cake cupcakes have everything you love about the traditional cake, but in a bite size form. With a hint of rose, a subtle spicy flavor and a salty pistachio topping, these beautiful cupcakes are every bit as tasty as they are easy to make.

Spring is *just* around the corner and I’m channeling all the warm vibes (raise your hand if you’re also over this whole winter thing ✋) with these bite-size Persian love cake cupcakes.

No more dark skies. No more rain. Cold northern wind? We don’t know her.

With a subtle hint of rose, spicy undertones and a salty pistachio crunch, these cupcakes will have you feeling all the warm weather things.

How to make Persian love cupcakes

First, make the cupcakes.

Whip the eggs and sugar until fluffy but still very yellow (about 1 minute).

In a bowl, whisk together the wet ingredients. In another bowl, stir together the dry ingredients.

Add the wet ingredients, mixing on low until just incorporated. On low, add the dry ingredients, mixing until just combined.

Pour the batter into a lined cupcake pan and bake at 350F for 16-18 minutes.

Second, make the frosting.

If you don’t feel like making the frosting from scratch, you can substitute 1lb of vanilla store-bought frosting and add two teaspoons of rose water to it.

The frosting in this recipe is an Italian meringue buttercream, so a light, fluffy store-bought frosting would be a good substitute (as opposed to a creamy frosting).

Finally, decorate the cupcakes.

Use a food processor or blender to finely chop up the pistachios.

Because pistachios have a brown skin encasing the nut, the chopped pistachios can come out a little on the brown side. If you want a greener look for these cupcakes (like pictured), you can add a few drops of green food coloring to brighten up the mixture.

Frost the cupcakes, roll them in the chopped pistachios and add a dried rosebud to the top.

Tips for making these cupcakes

• Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
• Looking to save a little time? You can skip the homemade frosting and opt for store bought. You’ll need approximately 1 lbs.
• If you’re making the frosting in this recipe, don’t be discouraged if it looks curdled after you add the butter. The butter and meringue will separate slightly before coming back together. Just keep whipping the frosting.
• The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue whipping it for about 5 minutes. This should work out most of the air bubbles.
• Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
• If your chopped pistachios turn out a little brown, you can get a greener mixture by adding a few drops of green food coloring to the nuts.
• Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Persian Love Cupcakes

These Persian love cupcakes have everything you love about the traditional cake, but in a bite size form. With a hint of rose, a subtle spicy flavor and a salty pistachio topping, these beautiful cupcakes are every bit as tasty as they are easy to make.

• Author: Claire | The Simple, Sweet Life
• Prep Time: 35 minutes
• Cook Time: 18 minutes
• Total Time: 53 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the cupcakes:

• 2 eggs
• 1/2 cup granulated sugar
• 1/2 tsp lemon zest (about 1/2 of a lemon)
• 1 tsp lemon juice
• 1/3 cup vegetable oil
• 1 tbsp rose water
• 1/2 tsp vanilla extract
• 3/4 cup all purpose flour
• 1/4 cup almond flour
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1 tsp baking powder

For the frosting:

• 4 egg whites
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tsp rose water
• 1/2 lb unsalted butter, at room temperature
• 1/3 cup finely chopped pistachios
• Dried rosebuds

Instructions

1. Whip the eggs and sugar until light and fluffy (about 2-3 minutes).
2. In a bowl, whisk together the wet ingredients (oil, lemon juice + zest, vanilla extract, rose water).
3. In another bowl, stir together the dry ingredients (flour, baking powder, salt, cardamom).
4. Add the wet ingredients, mixing on low until just incorporated.
5. Add the dry ingredients, again mixing on low until just combined.
6. Pour the batter into a lined cupcake pan.
7. Bake at 350F for 16-18 minutes.
8. To make the frosting, combine the granulated sugar and water in a small saucepan and heat over medium-high heat until a candy thermometer registers 240F/115C.
9. While the syrup cooks, beat egg whites in the bowl of a stand mixer until they hold stiff peaks.
10. On low, pour the hot syrup into the egg whites, increase the speed to high, and beat until the bowl is no longer warm to the touch (about 10 minutes).
11. On low, begin adding the butter piece by piece until all the butter has been added.
12. Add the rose water, increase the speed to high, and beat until the frosting is smooth and creamy.
13. Fill a piping bag with the frosting, attach a tip of your choosing (I used a large, round tip), and frost your completely cooled cupcakes.
14. Roll the top of the frosted cupcakes in the crushed pistachios and top with a dried rose bud.

Notes

• Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
• Looking to save a little time? You can skip the homemade frosting and opt for store bought. You’ll need approximately 1 lbs.
• If you’re making the frosting in this recipe, don’t be discouraged if it looks curdled after you add the butter. The butter and meringue will separate slightly before coming back together. Just keep whipping the frosting.
• The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue whipping it for about 5 minutes. This should work out most of the air bubbles.
• Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
• If your chopped pistachios turn out a little brown, you can get a greener mixture by adding a few drops of green food coloring to the nuts.
• Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

Recipe adapted from Broma Bakery.

Nutrition

• Serving Size: 1 cupcake
• Calories: 326
• Sugar: 21.1g
• Sodium: 237mg
• Fat: 23.3g
• Saturated Fat: 11.2g
• Carbohydrates: 27.9g
• Fiber: .5g
• Protein: 3.6g
• Cholesterol: 68mg

Keywords: persian love cake, spring cupcakes, Middle Eastern recipes

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