Go Back
–+ servings
Rose and Pistachio Cupcakes

Irresistible Rose and Pistachio Cupcakes for Sweet Moments

Delight your senses with Rose and Pistachio Cupcakes, combining nutty and floral flavors for a magical treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 cup unsalted butter Softened; can use vegan butter
  • 1.5 cups granulated sugar Brown sugar can deepen flavor
  • 3 large eggs Use egg substitutes for vegan
  • 1 cup whole milk Almond or oat milk can be used
  • 2 teaspoons vanilla extract Almond extract can be a twist
  • 2 tablespoons rosewater Use sparingly
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 0.5 cups finely chopped pistachios Can substitute with walnuts
For the Buttercream Frosting
  • 4 cups powdered sugar
  • 1 cup unsalted butter Can use vegan alternatives
  • 2 tablespoons rosewater Adjust to taste
  • 1 drop pink food coloring Optional
For Decoration
  • edible rose petals Ensure they are food-safe

Equipment

  • Mixing Bowl
  • Electric mixer
  • cupcake tin
  • paper liners
  • pastry bag

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together unsalted butter and granulated sugar using an electric mixer until light and fluffy.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold into the butter mixture.
  3. Gently mix in milk, vanilla extract, rosewater, and finely chopped pistachios until just combined.
  4. Preheat oven to 350°F (175°C). Line a cupcake tin with liners and fill with batter. Bake for 18 minutes or until a toothpick comes out clean.
  5. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Beat together unsalted butter and powdered sugar, adding rosewater and color if desired until smooth.
  7. Pipe the frosting onto cooled cupcakes and decorate with chopped pistachios and edible rose petals.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgSugar: 24gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for best texture. Don’t overmix the batter for light cupcakes.

Tried this recipe?

Let us know how it was!