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–+ servings
Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes for a Floral Flavor Boost

Delight in these Rose and Pistachio Cupcakes, a sweet, floral twist perfect for gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Middle Eastern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour can substitute with gluten-free flour blend
  • 1/2 cup Unsalted butter, softened substitute with dairy-free butter for a vegan option
  • 3/4 cup Granulated sugar use coconut sugar for a healthier alternative
  • 2 large Eggs substitute with flax eggs for vegan option
  • 1/4 cup Whole milk almond milk works well for plant-based diets
  • 1 tsp Vanilla extract pure vanilla extract is best
  • 1 tbsp Rosewater adjust to taste for milder profile
  • 1.5 tsp Baking powder ensure freshness for optimal rise
  • 1/4 tsp Salt enhances flavors and balances sweetness
  • 1/4 cup Finely chopped pistachios pecans or macadamia nuts are good substitutes
For the Frosting
  • 2 cups Powdered sugar choose organic powdered sugar for a cleaner ingredient
  • 1-2 tbsp Additional rosewater for frosting adjust for desired intensity
  • 1-2 drops Pink food coloring optional, consider natural dyes for healthier options
For the Garnish
  • Finely crushed pistachios adds texture and visual appeal
  • Edible rose petals optional garnish that enhances decoration

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • Cupcake Tin
  • cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tin with liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Gently fold in the flour, finely chopped pistachios, baking powder, rosewater, vanilla extract, salt, and whole milk until just combined.
  5. If desired, add pink food coloring and mix gently.
  6. Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18 minutes.
  7. Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  8. In another bowl, whip together softened butter, powdered sugar, additional rosewater, and a pinch of salt until smooth.
  9. Frost each cupcake and top with crushed pistachios and edible rose petals.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week, frosting may alter in texture. For freezing, wrap unfrosted cupcakes individually and store for up to 3 months. Thaw overnight before serving.

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