Floral Rose Cupcakes with Crunchy Pistachio
Rose and Pistachio Cupcakes are soft pistachio-infused vanilla cupcakes flavored with rosewater and topped with delicate rose buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Ingredients
1 3/4 cups all-purpose flour
1/4 cup finely ground unsalted pistachios
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon rosewater
3/4 cup whole milk
1 cup unsalted butter for frosting softened
3 1/2 cups powdered sugar
1 to 2 teaspoons rosewater for frosting
2 to 3 tablespoons heavy cream
Pink gel food coloring optional
Chopped pistachios and dried edible rose petals for garnish
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Whisk flour, ground pistachios, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in rosewater.
5. Alternate adding dry ingredients and milk until combined.
6. Fill liners two-thirds full and bake 18 to 22 minutes.
7. Cool completely.
8. Beat butter for frosting until smooth.
9. Gradually add powdered sugar, rosewater, and cream until fluffy.
10. Pipe frosting onto cupcakes and garnish.
Notes
Use culinary-grade rosewater and add gradually. Do not overmix batter. Chill frosting briefly if too soft before piping.