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Rose and Pistachio Cupcakes:

Rose and Pistachio Cupcakes: Indulge in Floral Sweetness

These Rose and Pistachio Cupcakes combine floral and nutty flavors for a delightful treat, perfect for any occasion.
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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
  • 1.5 cups all-purpose flour swap with gluten-free flour blend for a gluten-free variation
  • 0.5 cups unsalted butter can be replaced with vegan butter for a dairy-free option
  • 0.75 cups granulated sugar coconut sugar can be used for a low glycemic index alternative
  • 2 large eggs replace with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for a vegan option
  • 0.25 cups whole milk substitute with almond milk or oat milk for a non-dairy version
  • 1 tsp vanilla extract
  • 1 tbsp rosewater adjust to taste, or use rose extract for a stronger flavor
  • 1.5 tsp baking powder check freshness for best results
  • 0.25 tsp salt no substitute required
  • 0.25 cups finely chopped pistachios feel free to experiment with other nuts
For the Frosting
  • 2 cups powdered sugar sift it beforehand for a smooth texture
  • 0.5 cups unsalted butter can be replaced with vegan butter for dairy-free frosting
  • 1-2 drops pink food coloring optional
For Decoration
  • finely crushed pistachios for topping
  • edible rose petals for decoration

Equipment

  • Oven
  • mixing bowl
  • Electric Mixer
  • spatula
  • Cupcake tin
  • paper liners
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tin with paper liners.
  2. In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
  3. Add 2 large eggs, one at a time, mixing thoroughly after each addition.
  4. In another bowl, whisk together 1.5 teaspoons of baking powder, 0.25 teaspoon of salt, and 1.5 cups of all-purpose flour. Gradually fold it into the wet ingredients.
  5. Mix in 0.25 cups of whole milk, 1 teaspoon of vanilla extract, and 1 tablespoon of rosewater until the batter is smooth.
  6. Fold in 0.25 cups of finely chopped pistachios gently into the batter.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18 minutes or until a toothpick inserted comes out clean.
  9. Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Beat together 0.5 cups of unsalted butter and 2 cups of sifted powdered sugar, then add another tablespoon of rosewater and optional pink food coloring until smooth.
  11. Frost each cupcake with the rose-flavored buttercream using a spatula or piping bag.
  12. Sprinkle finely crushed pistachios and add edible rose petals for decoration.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use high-quality rosewater and fresh pistachios for the best flavor. Don't overmix to avoid dense cupcakes.

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