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Rose and Pistachio Cupcakes Recipe

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★★★★★

4.4 from 94 reviews

These delicate Rose and Pistachio Cupcakes combine fragrant rosewater-infused cake with buttery pistachios and a smooth rose-flavored buttercream frosting. Perfectly moist and floral, each cupcake is topped with crushed pistachios and edible rose petals, making them an elegant treat suitable for special occasions or anytime you want a touch of sophistication in your dessert.

Ingredients

Scale

Cupcakes

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 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

Rose Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1–2 tbsp rosewater (adjust to taste)
  • 1/2 tsp vanilla extract
  • 1–2 drops pink food coloring (optional)
  • A pinch of salt

Garnish

  • Finely crushed pistachios
  • Edible rose petals

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each to incorporate fully. Stir in the vanilla extract and rosewater to infuse the batter with floral flavor.
  5. Combine Batter: Gradually add the dry ingredients alternately with the whole milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the finely chopped pistachios to distribute evenly without overmixing.
  6. Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  7. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting does not melt.
  9. Prepare Rose Buttercream: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, beating well after each addition to achieve a smooth texture. Mix in rosewater, vanilla extract, and a pinch of salt. Add pink food coloring if desired, then beat until light and fluffy.
  10. Frost the Cupcakes: Once cupcakes have fully cooled, frost each with the rose buttercream using a piping bag or spatula for an even and decorative finish.
  11. Garnish: Sprinkle the frosted cupcakes with crushed pistachios and adorn each with an edible rose petal to add a beautiful and elegant final touch.

Notes

  • Rosewater can vary in intensity; start with less and adjust to taste in both the batter and frosting.
  • Ensure cupcakes have completely cooled before frosting to prevent melting the buttercream.
  • Use unsalted butter to better control the salt content in the recipe.
  • If you prefer, substitute whole milk with a dairy alternative for a different flavor or dietary needs.
  • Edible rose petals can typically be found at specialty food stores or online for safe decoration.
  • For a nuttier flavor, lightly toast the pistachios before chopping.
  • Pink food coloring is optional and purely for aesthetic enhancement.

Keywords: Rose cupcakes, pistachio cupcakes, rosewater frosting, floral cupcakes, elegant dessert, nutty cupcakes, buttercream frosting

Find it online: https://amayaharis.com/rose-and-pistachio-cupcakes-recipe/