These saffron cupcakes combine three flavours in one small cake: fragrant saffron, familiar vanilla and a ribbon of cocoa. Layering the batters gives every cupcake a slightly different pattern, while the crumb stays soft and simple enough for an everyday bake.

Saffron cocoa and vanilla cupcakes with visible golden and chocolate swirls

Ingredients

  • 2 cups plain flour, plus 2 tablespoons for the saffron batter
  • 1 cup sugar
  • 1 cup milk, at room temperature
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup neutral oil
  • 2 tablespoons concentrated brewed saffron, cooled
  • Chopped or flaked almonds, as needed

Use the same measuring cup for the flour, sugar and milk. If possible, weigh or spoon the flour into the cup rather than packing it down; too much flour is one of the quickest ways to make a cupcake dry.

Make the base cupcake batter

  1. Heat the oven to 175°C (350°F). Line a muffin tin with paper cases; there is no need to grease good-quality cases.
  2. Crack the eggs into a large bowl. Add the vanilla and sugar, then beat with an electric mixer for 2 to 3 minutes, until the mixture looks paler and slightly thickened.
  3. Mix in the milk, followed by the oil.
  4. Whisk the 2 cups of flour and baking powder together in a separate bowl. Add them to the wet ingredients in two or three batches, mixing only until no dry streaks remain.

Create the saffron, cocoa and vanilla layers

Divide the batter as evenly as you can among three bowls. Stir the brewed saffron and the extra 2 tablespoons of flour into the first bowl. The added flour balances the liquid in the saffron infusion. Mix the cocoa powder into the second bowl. Leave the third bowl as the vanilla batter.

Add a spoonful of saffron batter to each case, followed by vanilla and then cocoa. Fill each case no more than about two-thirds full so the batter has room to rise. For a marbled effect, draw a skewer through the layers once or twice; overmixing will muddy the colours.

Scatter a few chopped or flaked almonds over the top. Bake on the centre rack until the cakes have risen and a skewer inserted in the middle comes out clean, usually 20 to 25 minutes. Check early because muffin tins and ovens vary. Leave the cupcakes in the tin for 5 minutes, then move them to a rack to cool.

How to get a soft, even crumb

  • Bring the eggs and milk to room temperature so the batter blends more evenly.
  • Use a concentrated saffron infusion. A weak, watery mixture dilutes the batter without adding much aroma.
  • Once the flour goes in, mix gently and stop as soon as the batter is smooth.
  • Give each case a little of every batter rather than making three separate batches of cupcakes.
  • Let the cakes cool before storing them in an airtight container, or trapped steam may make the tops sticky.

The cocoa should provide contrast rather than cover the saffron. One tablespoon is enough for a clear chocolate note while leaving room for the vanilla and saffron layers to taste distinct. For a different nut-and-spice combination, try our saffron and pistachio cupcakes.

Serving and storage

Serve the saffron cupcakes plain, dust them lightly with icing sugar, or add a small spoonful of softly whipped cream after they have cooled. Their layered colour is part of the appeal, so heavy frosting is optional. Store them covered at room temperature for up to two days, or freeze the unfrosted cakes once completely cool.