Introduction

These Rose and Pistachio Cupcakes offer a delicate floral flavor paired with the nutty crunch of pistachios. Perfect for special occasions or a charming afternoon treat, they combine a moist crumb with a fragrant, creamy buttercream.

The image shows six cupcakes placed closely together on a white plate with gold designs, sitting on a white marbled surface. Each cupcake has a moist light golden brown base wrapped in a beige cupcake liner. On top, there is a swirl of smooth, light pink frosting with a soft texture, piled in two visible layers spiraling up to a peak. Finely chopped green pistachio nuts are sprinkled over the frosting, accented with one soft pastel pink and white flower petal delicately placed on each cupcake’s peak. The overall look is fresh, elegant, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened (for cupcakes)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp rosewater
1/4 cup whole milk
1/4 cup finely chopped pistachios
1/2 cup unsalted butter, softened (for buttercream)
2 cups powdered sugar
1-2 tbsp rosewater (adjust to taste)
1-2 drops pink food coloring (optional)
1/2 tsp vanilla extract
A pinch of salt
Finely crushed pistachios (for garnish)
Edible rose petals (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and rosewater.
Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Fold in the chopped pistachios gently until combined.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: To make the rose buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in rosewater, vanilla extract, and a pinch of salt. Add food coloring if using, and beat until smooth and fluffy.
Step 8: Once the cupcakes are fully cooled, frost them with the rose buttercream using a piping bag or spatula.
Step 9: Garnish by sprinkling crushed pistachios over the frosting and top each cupcake with an edible rose petal.

Tips & Variations

For a stronger rose flavor, adjust the rosewater amount gradually to your taste, but be careful as it can become overpowering.
Substitute whole milk with almond or coconut milk for a subtle nutty twist.
Use silvered pistachios for a more delicate texture if you prefer.
If you lack edible rose petals, substitute with dried rosebuds or omit the garnish altogether.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy the full flavor of the rose buttercream. You can also freeze unfrosted cupcakes for up to 1 month and frost them after thawing.

How to Serve

A close-up view of six cupcakes arranged on a white plate with a gold rim, each cupcake having a golden-yellow base and topped with a swirl of pale pink frosting. The frosting is smooth and fluffy, forming a circular, layered peak on each cupcake, adorned with a sprinkle of green crumbly topping and small pink flower petals. The plate is lined with light pink fabric and a few small pink closed rose buds placed around the cupcakes. The plate rests on a white marbled surface, partially covered with a soft beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rose extract instead of rosewater?

Yes, you can substitute rosewater with rose extract, but use less since extract is more concentrated. Start with half the amount and adjust to taste.

Are these cupcakes suitable for nut allergies?

These cupcakes contain pistachios, so they are not suitable for those with nut allergies. You can omit the pistachios and substitute with toasted coconut flakes or seeds if desired.