Description
Indulge in the exquisite flavors of Rose and Pistachio Cupcakes: A Floral Delight, perfect for any occasion. These elegant cupcakes combine the delicate floral notes of rosewater with the nutty crunch of pistachios, creating a sophisticated treat that will impress your guests. Topped with luxurious rose buttercream frosting and garnished with edible rose petals, these cupcakes are as visually stunning as they are delicious. Whether you’re hosting a garden party or enjoying a sweet moment at home, these cupcakes will elevate your dessert experience to new heights.
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until fluffy, then add eggs one at a time, mixing well after each. Stir in rosewater and vanilla extract.
- Gradually mix in dry ingredients alternately with milk until just combined. Gently fold in pistachios.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before frosting with rose buttercream made by beating softened butter and powdered sugar together with rosewater and vanilla.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg