Rose and Pistachio Cupcakes
Delicate and floral, these Rose and Pistachio Cupcakes are a bakery treat that combine tender crumbs and a toasty nutty flavor, perfect for parties or weeknight baking.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Provides structure; use the spoon-and-level method.
- 1 cup granulated sugar Sweetens the cupcakes.
- 0.5 cups unsalted butter, softened Contributes flavor and tenderness.
- 2 large eggs Adds moisture and helps with rise.
- 0.5 cups milk Increases moisture in the batter.
- 1 teaspoon baking powder Helps cupcakes rise.
- 0.5 teaspoon baking soda Assists in leavening.
- 0.25 teaspoon salt Enhances flavor.
- 2 tablespoons rosewater Provides signature flavor.
- 0.5 cups finely chopped pistachios Adds texture and flavor.
For the Frosting
- 1 cup unsalted butter, softened Base for the frosting.
- 4 cups powdered sugar Sweetens the frosting.
- 2 tablespoons milk Adjusts frosting consistency.
- 1 tablespoon rosewater Infuses flavor into the frosting.
- 0.5 cups finely chopped pistachios for decoration Adds final touch and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, incorporating fully before adding the next. Stir in the milk and rosewater until the batter is uniform.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the finely chopped pistachios.
Baking
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the frosting, beat together the softened butter and powdered sugar until smooth. Add the milk and rosewater, mixing until well combined and fluffy.
- Frost the cooled cupcakes with the pistachio rosewater frosting and sprinkle with chopped pistachios for decoration.
Serving
- Serve and enjoy your elegant Rose and Pistachio Cupcakes.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze unfrosted cupcakes for up to 3 months.