Rose water cupcakes by baa baa cupcake

4 servings
35 min
25 min
Very Easy


4 servings
- 1/2 cup vanilla yogurt

- 2/3 cup milk

- 1/3 cup canola oil

- 3/4 plus 2 Tb sugar

- 2 Tb rosewater

- 1 cup plus 2 Tb all-purpose flour

- 2 Tb cornstarch

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- Generous pinch of ground cardamom

- 1/3 cup of chopped pistachios


Step 1

Preheat oven to 350 F. Line cupcake pan with paper liners. In a large bowl, mix together the yogurt, milk, oil, sugar, and rosewater until completely combined.

Step 2

In a small bowl, add the flour, cornstarch, baking soda, baking powder, salt and cardamom. Use a whisk to mix the ingredients together.

Step 3

Slowly add the dry ingredients to the wet ingredients until completely mixed on low-medium speed with an electric mixer.

Step 4

Use a wooden spoon to stir in the pistachios. Fill the cupcake liners 2/3 full with batter and bake for approximately 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

Step 5

The tops may turn golden yellow like in the above picture.

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