Description
Indulge in the enchanting flavors of Rose and Pistachio Cupcakes, a delightful treat that marries floral notes with nutty richness. These cupcakes are perfect for any occasion, whether it’s a celebration, afternoon tea, or a cozy night in. Each bite offers a fragrant experience enhanced by the aromatic rosewater and crunchy pistachios, creating a sweet indulgence that will impress your guests. Topped with velvety rose buttercream and garnished with edible petals, they not only taste divine but look stunning as well.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 tbsp rosewater
- 1/4 cup finely chopped pistachios
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and rosewater.
- Gradually mix in dry ingredients alternating with milk.
- Fold in chopped pistachios gently.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes until a toothpick comes out clean.
- Cool on a wire rack before frosting with rose buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Floral
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg