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–+ servings
Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes: An Irresistible Floral Treat

Indulge in these enchanting Rose and Pistachio Cupcakes, a delightful blend of sweet floral notes and nutty crunch.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-purpose flour Gluten-free flour can be used.
  • 1/2 cup Unsalted butter Use dairy-free for vegan options.
  • 3/4 cup Granulated sugar Coconut sugar can be a lower glycemic substitute.
  • 2 large Eggs Flaxseed meal can be used as an egg substitute.
  • 1/4 cup Whole milk Almond or oat milk are good substitutes.
  • 1 tsp Vanilla extract
  • 1 tbsp Rosewater Adjust to taste.
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 cup Finely chopped pistachios Almonds can be used as an alternative.
For the Frosting
  • 1/2 cup Unsalted butter
  • 2 cups Powdered sugar Sift for smoother texture.
  • 1-2 tbsp Rosewater Add incrementally.
  • 1-2 drops Pink food coloring Optional.
  • 1/2 tsp Vanilla extract
  • a pinch Salt
For Garnishing
  • Finely crushed pistachios
  • Edible rose petals Optional.

Equipment

  • oven
  • Cupcake Tin
  • mixing bowl
  • whisk
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tin with paper liners.
  2. Cream 1/2 cup butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then mix in milk, vanilla, and rosewater until smooth.
  3. In another bowl, whisk together 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 1/2 cups flour.
  4. Fold the dry mixture into the wet ingredients, then add 1/4 cup pistachios and optional food coloring.
  5. Distribute the batter into the cupcake liners, filling them about two-thirds full. Bake for around 18 minutes and check doneness with a toothpick.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Whip together 1/2 cup butter and 2 cups powdered sugar until fluffy. Add 1-2 tbsp rosewater, a pinch of salt, and food coloring if desired.
  8. Frost completely cooled cupcakes and sprinkle with crushed pistachios and edible rose petals if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 30mgIron: 0.5mg

Notes

Avoid overmixing for light cupcakes. Check oven temperature for baking consistency. Use quality rosewater for the best flavor.

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