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–+ servings
Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes: A Sweet Floral Fantasy

Experience the enchanting flavor of Rose and Pistachio Cupcakes, perfect for any gathering or indulgence.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 1/2 cups All-purpose flour Can swap with gluten-free flour for a gluten-free option.
  • 1/2 cup Unsalted butter Add richness; substitute with vegan butter for dairy-free.
  • 3/4 cup Granulated sugar Coconut sugar is a healthier alternative.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1/4 cup Whole milk Almond milk or oat milk are excellent substitutes.
  • 1 tsp Vanilla extract
  • 1 tbsp Rosewater Adjust according to taste preference.
  • 1 1/2 tsp Baking powder Essential for cupcakes to rise beautifully.
  • 1/4 tsp Salt Balances the sweetness.
  • 1/4 cup Finely chopped pistachios Feel free to swap with other chopped nuts.
Frosting Ingredients
  • 1/2 cup Unsalted butter Creates beautiful buttercream texture.
  • 2 cups Powdered sugar
  • 1-2 tbsp Rosewater for frosting Adjust to taste.
  • 1-2 drops Pink food coloring Optional for aesthetic.
  • 1/2 tsp Vanilla extract Deepens frosting's flavor.
  • 1 pinch Salt Enhances overall flavor.
  • Finely crushed pistachios For decoration on top.
  • Edible rose petals A stunning garnish.

Equipment

  • Oven
  • Cupcake tin
  • electric mixer
  • mixing bowl
  • spatula
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream together unsalted butter and granulated sugar using an electric mixer until fluffy.
  3. Add eggs one at a time, followed by milk and vanilla extract, mixing until combined.
  4. Whisk together baking powder, salt, and flour in a separate bowl; then combine with wet ingredients.
  5. Fold in finely chopped pistachios and rosewater gently to incorporate.
  6. Optional: Add pink food coloring and mix until the desired color is achieved.
  7. Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes.
  8. Let cool for 5 minutes in the tin, then cool completely on a wire rack.
  9. Beat together frosting ingredients until creamy, adjusting rosewater and vanilla as needed.
  10. Pipe the frosting onto cooled cupcakes and decorate with crushed pistachios and rose petals.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 0.5mg

Notes

Allow the cupcakes to cool completely before frosting to prevent melting.

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