Description
These Rose and Pistachio Cupcakes are light, fluffy, and infused with floral rosewater and crunchy pistachios. Perfect for a tea party or elegant dessert table.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/3 cup (80ml) milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons rosewater
- 1/2 cup (60g) finely chopped pistachios (plus more for garnish)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream the softened butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk, rosewater, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chopped pistachios evenly throughout the batter.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute butter and milk with plant-based options for a dairy-free or vegan treat.
- Replace eggs with applesauce or flaxseed meal for a vegan version.
- Omit pistachios or replace with sunflower seeds for a nut-free option.
- Enhance flavor with a pinch of cardamom or lemon zest.
- Store in an airtight container for 2-3 days at room temperature or refrigerate for up to 1 week.
- Freeze for up to 3 months; thaw at room temperature or in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: rose cupcakes, pistachio dessert, floral cupcakes, rosewater recipe, elegant cupcake