Go Back
–+ servings
Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes with a Floral Twist

Delight in the exotic flavors of Rose and Pistachio Cupcakes, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Can be substituted with gluten-free flour blend for gluten-free Rose and Pistachio Cupcakes.
  • 1/2 cup Unsalted butter Use vegan butter for dairy-free options.
  • 1 cup Granulated sugar Brown sugar can enhance flavor, but may alter moisture.
  • 2 large Large eggs Replace with flaxseed meal or chia seeds for a vegan option.
  • 1/2 cup Whole milk Swap for almond or oat milk for a dairy-free version.
  • 1 teaspoon Vanilla extract No replacements needed; it's a staple ingredient.
  • 1 tablespoon Rosewater Use sparingly, as it's potent; adjust according to taste.
  • 1 teaspoon Baking powder Ensure freshness for optimal results.
  • 1/4 teaspoon Salt This ingredient is essential for flavor enhancement; no substitutes required.
  • 1/2 cup Finely chopped pistachios Omit or substitute with seeds for a nut-free variation.
For the Frosting
  • 2 cups Powdered sugar Alternative sweeteners can be used for lower sugar diets.
  • a few drops Food coloring Optional for tinting the frosting; consider natural options.
  • as needed Edible rose petals Use fresh or dried petals to enhance the visual appeal.

Equipment

  • Oven
  • mixing bowls
  • hand mixer or stand mixer
  • Cupcake Tins
  • Spatula
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners.
  2. Cream the softened unsalted butter with granulated sugar until light and fluffy, about 3-5 minutes.
  3. Beat in large eggs one at a time, then mix in whole milk, vanilla extract, and rosewater until smooth.
  4. Whisk together all-purpose flour, baking powder, and salt; then fold this mixture into the wet ingredients.
  5. Gently fold in finely chopped pistachios and natural food coloring if desired.
  6. Spoon the batter into the cupcake tins, filling each about two-thirds full and bake for 18 minutes.
  7. Allow cupcakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat softened butter with powdered sugar and a splash of rosewater until creamy; adjust flavor to taste.
  9. Frost cooled cupcakes with pistachio buttercream and garnish with crushed pistachios and edible rose petals.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. Unfrosted cupcakes can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!