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Rose and Pistachio Cupcakes Recipe

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★★★★★

4.8 from 77 reviews

Delight in these elegant Rose and Pistachio Cupcakes, featuring a moist, fragrant cake infused with rosewater and studded with crunchy pistachios. Topped with a creamy rose buttercream frosting and garnished with crushed pistachios and edible rose petals, these cupcakes offer a perfect balance of floral and nutty flavors ideal for special occasions or an indulgent treat.

Ingredients

Scale

Cupcakes

  • 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 Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Prepare Dry and Wet Ingredients: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Then stir in the vanilla extract and rosewater.
  3. Combine Batter: Gradually add the dry ingredients into the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Fold in the finely chopped pistachios carefully to avoid overmixing.
  4. Bake the Cupcakes: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool Cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them onto a wire rack to cool completely, ensuring they are ready for frosting.
  6. Make Rose Buttercream: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add rosewater, vanilla extract, and a pinch of salt. If desired, add pink food coloring and continue to beat until the frosting is smooth and fluffy.
  7. Frost the Cupcakes: Once completely cool, frost the cupcakes using a piping bag or spatula with the prepared rose buttercream, decorating each cupcake evenly.
  8. Garnish: Sprinkle crushed pistachios over the frosted cupcakes and top each with an edible rose petal to add an elegant and fragrant finishing touch.

Notes

  • Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
  • Adjust rosewater quantity in the buttercream to suit your taste preferences for floral intensity.
  • Use quality unsalted butter and fresh pistachios for the best flavor and texture.
  • The pink food coloring in frosting is optional but adds a lovely visual appeal.
  • Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: rose cupcakes, pistachio cupcakes, rosewater cupcakes, floral desserts, buttercream frosting, elegant cupcakes, nutty desserts

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