Introduction

Delight your senses with these Rose and Pistachio Cupcakes, a beautiful blend of floral and nutty flavors. Soft, moist cupcakes are topped with fragrant rose buttercream and garnished with crunchy pistachios and delicate rose petals. Perfect for special occasions or a charming afternoon treat.

The image shows five vanilla cupcakes with light golden-brown bases in white paper liners, each topped with a generous swirl of soft, pale pink frosting. The frosting is thick and creamy with visible texture swirls, and each cupcake is decorated with crushed green pistachio pieces and a single delicate pink and white rose petal on top. The cupcakes are arranged closely together on a white plate with elegant gold patterns along its edge, set on a white marbled surface, creating a soft and inviting presentation. 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 (for cupcakes)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup finely chopped pistachios
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
1-2 tbsp rosewater (adjust to taste, for frosting)
1-2 drops pink food coloring (optional)
1/2 tsp vanilla extract (for frosting)
A pinch of salt (for frosting)
Finely crushed pistachios (for garnish)
Edible rose petals (for garnish)

Instructions

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

Tips & Variations

Adjust the amount of rosewater in the frosting to suit your taste; start with less and add more if desired.
For a vegan version, substitute butter with a plant-based alternative and use flax eggs instead of regular eggs.
Replace pistachios with chopped almonds or walnuts if preferred.
If you don’t have edible rose petals, substitute with small fresh flowers or skip the garnish entirely.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Leftover frosting can be stored separately in the refrigerator for up to one week and re-whipped before use.

How to Serve

The image shows six cupcakes with a golden-brown base wrapped in white paper liners. Each cupcake is topped with a thick swirl of light pink frosting that has a smooth, creamy texture. On top of the frosting, there are small piles of finely chopped green pistachios and a single delicate pink petal on each cupcake. The cupcakes are placed closely together on a white plate with an ornate gold floral design along its scalloped edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving to keep the frosting fresh.

What if I don’t have rosewater?

If you don’t have rosewater, you can substitute with a small amount of rose-flavored syrup or omit it entirely. The cupcakes will still be delicious but with less floral aroma.