Rose Pistachio Cupcakes
Soft vanilla-rose cupcakes with pistachios, topped with silky rose buttercream and garnished with crushed pistachios and edible rose petals for an elegant treat.
Equipment
- 1 muffin tin 12-cup
- 1 mixing bowl large
- 1 whisk or hand mixer
- 1 wire rack
Ingredients
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp rosewater
- ¼ cup whole milk
- ¼ cup finely chopped pistachios
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 –2 tbsp rosewater adjust to taste
- ½ tsp vanilla extract
- Pinch of salt
- 1 –2 drops pink food coloring optional
- Finely crushed pistachios
- Edible rose petals
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and rosewater.
- Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients; mix until just combined.
- Gently fold in the finely chopped pistachios.
- Divide batter evenly among liners, filling about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter until creamy and smooth for the buttercream.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add rosewater, vanilla extract, salt, and optional pink food coloring; beat until fluffy and smooth, about 2–3 minutes.
- Pipe or spread the rose buttercream onto cooled cupcakes.
- Sprinkle crushed pistachios on top and garnish each cupcake with an edible rose petal.
Notes
- Use high-quality rosewater for the best floral flavor.
- Do not overmix the batter to keep cupcakes tender.
- Store frosted cupcakes in an airtight container in the refrigerator up to 3 days.
- Bring to room temperature before serving for optimal taste.