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Rose and Pistachio Cupcakes Recipe

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Delight in these elegant Rose and Pistachio Cupcakes, featuring a moist and fragrant cupcake infused with rosewater and chopped pistachios, topped with a smooth rose-flavored buttercream frosting and garnished with crushed pistachios and edible rose petals. Perfect for special occasions or anytime you want a floral-inspired treat.

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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake crumb.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure even incorporation. Stir in the vanilla extract and rosewater to infuse the batter with floral notes.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Fold in the chopped pistachios gently until just combined to avoid overmixing.
  6. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Allow the cupcakes to cool in the muffin tin for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Rose Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition for a smooth texture. Stir in the rosewater, vanilla extract, and a pinch of salt. If using, add pink food coloring and continue beating until the frosting is fluffy and evenly colored.
  9. Frost Cupcakes: Once cooled, frost each cupcake generously with the rose buttercream using a piping bag or a spatula for an elegant finish.
  10. Garnish: Sprinkle the tops of the frosted cupcakes with finely crushed pistachios and finish each with an edible rose petal, adding a beautiful and aromatic touch.

Notes

  • Rosewater amount in frosting can be adjusted based on your preference for floral intensity.
  • Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
  • Use high-quality edible rose petals for safe and attractive decoration.
  • Chopped pistachios add a lovely texture and nutty flavor but can be omitted or substituted if desired.
  • Pink food coloring is optional and can be omitted for a natural frosting color.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Rose cupcakes, pistachio cupcakes, rose buttercream, floral cupcakes, Middle Eastern dessert, elegant cupcakes, pistachio frosting

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