Delicious cupcakes with flavors of cardamom and rose water, topped with almonds and pistachios is too amazing in taste to express. Yazdi takes its name after the city of Yazd, in central Iran. This is also called as Rose water Cardamom cupcakes and does not require any frosting at all. These are absolutely divine in taste and you would agree with me once you prepare it. If you have visited Iran, then you would find these delectable cupcakes being sold across the food joints

The original and traditional recipe calls for eggs, I have provided egg replacement in the notes below. Now there are multiple variations in preparing these cupcakes. Some use oil while some top it with sesame seeds There are cupcakes in which 2 tsp rose water is added, so you can add 1-2 tsp rose water as per taste

These can be served warm or at room temperature, now I have tried both ways and I must admit that these cupcakes are best consumed few hours after it has cooled , this lets the flavors to set in completely and the cupcakes tastes heavenly.

*Use commercial egg replacer/Flax eggs for replacing eggs, prepare them ahead before starting to prepare cupcakes. In case you do not have Flax egg/egg replacers then use 1/4 cup whisked yogurt + 50g soft nut butter (smooth and creamy cashew or almond butter) to replace 2 eggs in this recipe

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Prep Time: 15 mins Baking Time: 18 mins Total time: 33 mins

Servings: 12-14 cupcakes


  • 1 cup All Purpose Flour
  • 1 teaspoon baking powder
  • 2 Eggs
  • 1/2 – 1 teaspoon freshly ground Cardamom powder
  • 1-2 teaspoon rose Water
  • 110 g unsalted Butter, melted and slightly cooled
  • 1/2 cup plain Yogurt
  • 1/2 cup + 2 tbsp Sugar
  • 1/4 cup + 2 tbsp blanched slivered Almonds
  • 1 tbsp chopped Pistachios

Steps to prepare

  • Preheat oven to 170 deg cel and line muffin tin/cupcakes tray
  • Blend butter and sugar in a bowl for 3-4 minutes over moderate speed
  • Add 1 egg and blend for 30 seconds
  • Add second egg and blend for 7-8 minutes
  • Add yogurt, cardamom and rose water. Mix well
  • Sieve flour and baking powder and add it to bowl containing wet ingredients
  • Blend until all the ingredients are well combined, keep scrapping the sides while blending
  • Fold in 1/4 cup almonds and pour batter into prepared muffin tin filling upto 2/3 level.
  • Do not over mix the batter
  • Garnish top with 2 tbsp slivered almonds and pistachios. You can use sesame instead of nuts too
  • Bake for 18-25 minutes until golden brown and firm to touch.
  • Allow to cool for 15 minutes
  • Demould and serve the delicious cupcakes
  • These cupcakes tastes better after few hours of cooling as the delicious flavors of rose water and cardamom set in making it heavenly
  • Store leftovers in air tight container. It will last upto 1 week
Yazdi Persian Cupcakes
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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