Lebanese Sfouf Cupcakes with Turmeric and Pine Nuts
These vibrant, golden cupcakes are a delightful twist on traditional Lebanese sfouf, featuring the warm, earthy flavor of turmeric and the rich crunch of pine nuts. Perfect for a unique dessert or snack, they are naturally vegetarian and offer a beautiful, aromatic presentation.
Ingredients
Ingredients
- 1 cup fine semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp ground turmeric for color and flavor
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1/4 cup pine nuts toasted, for topping
- 1 tbsp sesame seeds optional, for garnish
Notes
Storage: Store cooled cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Make-Ahead: The batter can be prepared up to 24 hours in advance and stored covered in the refrigerator; bring to room temperature before baking. Variations: For a nut-free version, omit the pine nuts and use sunflower seeds or extra sesame seeds. For a richer flavor, add 1/2 tsp of vanilla extract to the wet ingredients. Serving Suggestion: These cupcakes are delicious on their own but can be served with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.