Introduction

These Rose and Pistachio Cupcakes are a delightful blend of floral and nutty flavors, perfect for special occasions or an elegant treat. Soft, moist cupcakes are topped with fragrant rose buttercream and a sprinkle of pistachios for lovely texture and visual appeal.

The image shows five vanilla cupcakes with a light golden base, each topped with a swirl of soft pink frosting. The frosting is piped high with smooth, rounded ridges, creating a thick, creamy texture. On top of each swirl sits a sprinkle of crushed green pistachios, adding a rough and colorful contrast, along with a delicate pink rose petal placed gently on the side. The cupcakes are wrapped in white paper liners and are placed closely together on an elegant white plate with gold floral patterns. The background features a white marbled surface, giving a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter, softened (for cupcakes)
3/4 cup granulated sugar
2 large eggs
1/4 cup whole milk
1 tsp vanilla extract
1 tbsp rosewater
1 1/2 tsp baking powder
1/4 tsp salt
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 (for buttercream)
A pinch of salt (for buttercream)
Finely crushed pistachios (for garnish)
Edible rose petals (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream the 1/2 cup butter and granulated sugar together until light and fluffy.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and 1 tablespoon rosewater.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Fold in the chopped pistachios until just combined.
Step 5: Divide batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the rose buttercream, beat the 1/2 cup softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 8: Mix in rosewater, vanilla extract, and a pinch of salt. Add pink food coloring if desired, and beat until smooth and fluffy.
Step 9: Once cupcakes are cool, frost them using a piping bag or a spatula.
Step 10: Garnish with crushed pistachios and place an edible rose petal on each cupcake for an elegant finish.

Tips & Variations

For a stronger rose flavor, increase rosewater in both batter and frosting, but adjust carefully to avoid overpowering the cake.
Use finely chopped almonds or walnuts instead of pistachios for a different nutty twist.
To make vegan cupcakes, substitute eggs with flax eggs and use plant-based butter and milk.
Edible gold leaf can be added for an extra touch of luxury.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but allow to come to room temperature before serving. Buttercream-topped cupcakes reheat best at room temperature; avoid microwaving to keep the frosting texture intact.

How to Serve

This image shows six cupcakes placed closely together on a white plate with delicate gold patterns. Each cupcake has one main layer of golden cake at the bottom with a slightly soft texture visible through a white paper cupcake liner. Topping each cupcake is a thick swirl of light pink frosting with a smooth and creamy texture, piled in about three tall layers spiraling upwards. On top of the frosting, there is a small sprinkle of finely chopped green pistachios and a single soft pale pink flower petal for decoration. The background surface is a white marbled texture that blends softly with the colors of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without rosewater?

Yes, you can omit rosewater or replace it with a teaspoon of vanilla extract. However, the signature floral flavor will be less pronounced.

How do I prevent the frosting from melting?

Keep cupcakes refrigerated until just before serving, especially in warm weather. Using chilled butter when making the buttercream can also help maintain its firmness.