Rosewater Pistachio Cupcakes : Fragrant, Nutty & Simply Elegant
Delicate and dreamy, these Rosewater Pistachio Cupcakes blend the subtle floral essence of rosewater with the rich, nutty flavor of pistachios for a treat that’s as beautiful as it is delicious. Topped with a fluffy rose-kissed buttercream and crushed pistachios, they’re perfect for tea parties, weddings, or when you’re craving something a little fancy with your sweets.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 cupcakes 1x
Ingredients
For the cupcakes:
1 cup all-purpose flour
½ cup ground pistachios (unsalted, shelled)
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
½ tsp vanilla extract
1 tsp rosewater
½ cup whole milk
For the rosewater buttercream:
½ cup unsalted butter, softened
1¾ cups powdered sugar
1–2 tsp rosewater (to taste)
1–2 tbsp milk or cream
Optional: a drop of pink food coloring
Topping:
Crushed pistachios
Dried rose petals (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
Cream butter & sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and rosewater.
Combine: Add dry ingredients in three parts, alternating with milk. Mix just until smooth.
Bake: Divide batter into liners. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
Make frosting: Beat butter until fluffy. Add powdered sugar gradually. Mix in rosewater and enough milk to reach desired consistency. Tint with food coloring if using.
Frost & garnish: Pipe or spread frosting on cupcakes. Sprinkle with crushed pistachios and rose petals.
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g