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Rose and Pistachio Cupcakes Recipe

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★★★★★

4.7 from 59 reviews

Delight in these fragrant Rose and Pistachio Cupcakes, featuring tender vanilla and rosewater-infused cake with crunchy pistachio bits, all topped off with a luscious rose-flavored buttercream. Perfect for special occasions or an elegant teatime treat, these cupcakes combine floral notes and nutty richness in every bite.

Ingredients

Scale

Cupcake Batter

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 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

Rose Buttercream Frosting

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

Garnish

  • Finely crushed pistachios
  • Edible rose petals

Instructions

  1. Preheat the 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 all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which creates a base for the cupcakes.
  4. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition for a smooth batter. Stir in the vanilla extract and rosewater to infuse the floral aroma.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with whole milk, beginning and ending with the dry mix. Gently fold in finely chopped pistachios to maintain texture.
  6. Fill Cupcake Liners and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Rose Buttercream: Beat softened butter until creamy in a large bowl. Gradually add powdered sugar, beating well after each cup. Add rosewater, vanilla extract, and a pinch of salt; blend until smooth. If desired, add pink food coloring and continue to beat until the frosting is fluffy.
  9. Frost the Cupcakes: Once cupcakes are completely cooled, frost them with the rose buttercream using a piping bag or spatula for an elegant finish.
  10. Garnish: Sprinkle finely crushed pistachios over the frosting and top each cupcake with an edible rose petal for a beautiful and fragrant decoration.

Notes

  • Rosewater intensity can vary; adjust quantity to your preferred floral taste.
  • Ensure butter is softened (not melted) for the best texture in both batter and frosting.
  • Edible rose petals add visual appeal; make sure to use food-safe flowers.
  • Cupcakes are best enjoyed within 2 days; store in an airtight container at room temperature or refrigerated.
  • Room temperature eggs and milk help achieve a smoother batter.
  • For added texture, you can lightly toast the pistachios before chopping.

Keywords: rose cupcake, pistachio cupcake, floral cupcakes, rosewater frosting, nutty cupcakes, elegant desserts, teatime treats

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