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Delicious Rose and Pistachio Cupcakes topped with rose petal frosting and pistachios

Rose and Pistachio Cupcakes

These delicate cupcakes feature a floral hint from rosewater, a nutty crunch from ground pistachios, and a tender crumb, perfect for any tea table or dessert tray.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Provides gluten framework for lift. Spoon-and-level for accurate measurement.
  • 1/2 cup unsalted butter, softened Choose high-quality butter for richer flavor.
  • 1 cup granulated sugar Sweetens the batter.
  • 2 large eggs Add moisture and richness.
  • 1/2 cup milk Used to combine with dry ingredients.
  • 1 tablespoon rosewater Defines the floral flavor; use culinary-grade.
  • 1 teaspoon baking powder Leavening agent.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup ground pistachios Adds flavor and moisture.
For the Frosting
  • 1 cup powdered sugar Sweetens and thickens the frosting.
  • 1/4 cup unsalted butter, softened Adds richness to the frosting.
  • 2 tablespoons cream cheese Provides tanginess to balance sweetness.
  • 1 tablespoon milk Adjusts the frosting thickness.
  • 1 teaspoon vanilla extract Adds flavor.
For Garnish
  • to taste chopped pistachios For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Beat in the eggs one at a time, mixing until fully incorporated, then stir in the rosewater.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, alternating with milk, beginning and ending with flour.
  6. Gently fold in the ground pistachios.
  7. Divide the batter among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
  2. Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Beat together softened butter, cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  2. Frost the cooled cupcakes and garnish with chopped pistachios.

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.