Rose Pistachio Cupcakes Delight
Fragrant rose water and nutty pistachios come together in these tender, bakery-style cupcakes topped with a silky rose-kissed cream cheese frosting and a crunchy pistachio-rose petal finish.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.75 cup unsalted pistachios, finely ground pistachio meal texture
- 1 cup granulated sugar
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter, softened for batter
- 2 large eggs
- 0.75 cup whole milk
- 1.5 teaspoon rose water for batter
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon zest, finely grated optional
- 0.25 teaspoon ground cardamom optional
- 0.125 teaspoon pink gel food coloring optional
- 8 ounce cream cheese, softened for frosting
- 0.5 cup unsalted butter, softened for frosting
- 2 cup powdered sugar sifted
- 1 teaspoon rose water for frosting
- 1 tablespoon heavy cream as needed for consistency
- 0.125 teaspoon fine sea salt
- 0.5 cup pistachios, chopped for garnish
- 2 tablespoon edible dried rose petals for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- Pulse pistachios in a food processor until a fine meal forms (avoid making a paste). In a bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time until combined.
- Stir milk, rose water, and vanilla together. Add dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry. Fold in lemon zest and cardamom; tint lightly with pink coloring if using.
- Divide batter evenly among liners (about 0.75 full). Bake 16 to 18 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack to cool completely.
- For the frosting: Beat cream cheese and softened butter until smooth and fluffy. Gradually mix in powdered sugar. Beat in rose water and salt. Add heavy cream as needed until silky and spreadable.
- Frost cooled cupcakes. Sprinkle with chopped pistachios and edible rose petals. Serve at room temperature.
Notes
Adjust rose water to taste—brands vary in strength. For extra pistachio flavor, lightly toast the chopped pistachios before garnishing. Store cupcakes covered in the refrigerator for up to 3 days; let stand 20 minutes before serving.