Description
Delight in these delicate Rose and Pistachio Cupcakes, a fragrant and nutty treat perfect for any occasion. These cupcakes combine the floral aroma of rosewater with the crunchy texture of finely chopped pistachios, creating a unique and elegant flavor profile. Soft, moist, and topped with a luscious rose buttercream frosting, they are sure to impress your guests or satisfy your sweet tooth.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tbsp rosewater
- 1/4 cup whole milk
- 1/4 cup finely chopped pistachios
Frosting
- Rose buttercream frosting (ingredients not specified, typically includes butter, powdered sugar, rosewater, and milk or cream)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt ensuring they are well combined for even distribution and leavening.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. This incorporates air, helping your cupcakes rise.
- Add Eggs and Flavors: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in vanilla extract and rosewater, enhancing the cupcake’s floral aroma.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients, mixing gently to avoid overmixing which could toughen the batter.
- Fold in Pistachios: Gently fold the finely chopped pistachios into the batter, distributing them evenly without deflating the mixture.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before frosting with rose buttercream to avoid melting the frosting and to preserve texture.
Notes
- Be sure to soften butter to room temperature for easier creaming and better texture.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes tender.
- Chopped pistachios can be toasted lightly for added flavor before folding in if desired.
- If rose buttercream is not available, a vanilla buttercream with a few teaspoons of rosewater makes a lovely alternative.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
