Rose and Pistachio Cupcakes: A Floral Delight
If you’re in search of a delightful treat that perfectly balances elegance and flavor, look no further than these Rose and Pistachio Cupcakes: A Floral Delight. With the enchanting notes of fragrant rosewater harmonizing with the crunchy texture of pistachios, each bite is a luxurious experience that will elevate any occasion. Whether celebrating a special event or enjoying a quiet afternoon, these cupcakes are sure to impress. Easy to prepare and visually stunning, they are perfect for sharing with loved ones or making a statement at your next gathering. Bake a batch today and delight in their exquisite taste!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 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 tbsp rosewater
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup finely chopped pistachios
- For the frosting: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, rosewater, pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk flour, baking powder, and salt. In another bowl, cream together softened butter and sugar until fluffy. Gradually add eggs, then stir in vanilla and rosewater.
- Mix dry ingredients into the wet mixture alternately with milk until combined. Gently fold in chopped pistachios.
- Fill liners two-thirds full and bake for 18-20 minutes until a toothpick comes out clean.
- Cool cupcakes completely before frosting with rose buttercream made by beating butter and gradually adding powdered sugar and rosewater.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg