Delight your taste buds with these elegant Rosewater Pistachio Cupcakes. Featuring a soft pistachio-infused base and a delicate rosewater frosting, they’re perfect for any special occasion.
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Preparation and Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 15 minutes
Number of Servings and Serving Size
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
Ingredients
For the Pistachio Cupcakes:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (60g) ground pistachios
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ tsp vanilla extract
- ½ tsp rosewater
- ½ cup (120ml) whole milk, room temperature
For the Rosewater Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 1 tsp rosewater
- A few drops of pink food coloring (optional)
For Garnish:
- Chopped pistachios
- Edible rose petals (optional)
Directions
Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar using a hand or stand mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rosewater.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting
- Beat the butter on medium speed until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Stir in the rosewater and heavy cream, beating until light and fluffy. Add pink food coloring, if desired.
Assemble the Cupcakes
- Once the cupcakes are cool, pipe or spread the frosting onto each cupcake.
- Garnish with chopped pistachios and edible rose petals for an elegant touch.
Nutrition Information (Per Serving)
- Calories: 360
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Sugar: 34g
- Fiber: 1g
- Sodium: 125mg
Notes and FAQ
Can I substitute rosewater?
Yes, you can use almond or vanilla extract for a different flavor profile.
Can I make these in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.
Storage Tips:
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Bring to room temperature before serving.
Enjoy these luxurious Rosewater Pistachio Cupcakes, a perfect blend of floral and nutty flavors!
Tags
Trendy-Cupcakes