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Rose Pistachio Cupcakes topped with edible roses and pistachio nuts

Rose and Pistachio Cupcakes

Delicate, buttery cupcakes infused with floral rose water and crunchy pistachios, perfect for gatherings and easy baking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Middle Eastern
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1/2 cup Unsalted butter, softened Use high-quality European-style butter for better flavor.
  • 1 cup All-purpose flour Can substitute cake flour for a lighter crumb.
  • 1 cup Sugar Standard granulated sugar.
  • 2 large Eggs Use room temperature for best emulsification.
  • 1/2 cup Milk Non-dairy alternatives can be used.
  • 1 tsp Baking powder
  • 1/4 cup Rose water Use culinary-grade rose water; adjust to taste.
  • 1/2 cup Finely chopped pistachios Toast for enhanced flavor.
  • 1/4 tsp Salt Adjust if using salted butter.
  • Powdered sugar for dusting For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the rose water and milk until evenly incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Gently fold in the chopped pistachios.
  8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool completely before dusting with powdered sugar and serving.

Notes

Store cooled cupcakes in an airtight container in the refrigerator for up to 5 days. To freeze, flash-freeze on a tray and then transfer to a freezer-safe container for up to 3 months.