Rose and Pistachio Cupcakes
Delightful cupcakes combining floral notes of rose water with the nutty crunch of pistachios, perfect for special occasions or as a sweet treat.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
- 2 tablespoons rose water Use fresh for intense flavor
- 0.5 cups chopped pistachios
- 1 batch Buttercream frosting For decoration
- as needed Additional chopped pistachios and edible rose petals For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rose water.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped pistachios.
- Divide the batter evenly among the cupcake liners.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting
- Frost with buttercream and garnish with additional pistachios and edible rose petals as desired.
Notes
Store the cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow to come back to room temperature before serving. Tips for making: use fresh rose water for better flavor, ensure butter is softened to room temperature, and don’t overmix the batter.