Home Desserts & BakingDelightfully Floral Pistachio and Rose Water Cupcakes
Desserts & BakingQuick & Easy (30-Min)Vegetarian

Delightfully Floral Pistachio and Rose Water Cupcakes

by Linda
written by Linda
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Indulge in the enchanting flavors of these delightful pistachio and rose water cupcakes. The combination of ground pistachios and fragrant rose water creates a unique treat that’s perfect for any occasion, from fancy tea parties to casual gatherings.

These cupcakes are light, moist, and filled with a subtle nuttiness that pairs beautifully with the aromatic frosting. The rose water adds a romantic touch, making these treats not only delicious but also visually stunning!

Delightfully Floral Pistachio and Rose Water Cupcakes

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 280 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup finely ground pistachios
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp rose water
  • 1 tsp vanilla extract
  • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tbsp milk
  • 1 tsp rose water
  • Crushed pistachios for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition. Stir in the milk, rose water, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fill each cupcake liner about 2/3 full with batter and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth. Mix in the milk and rose water until the desired consistency is achieved.
  9. Frost the cooled cupcakes with the rose-infused frosting and garnish with crushed pistachios.

Notes

Tip: Adjust the rose water quantity to your taste preference; a little goes a long way!

For the best flavor, use high-quality rose water. If you can’t find pistachio flour, simply grind roasted unsalted pistachios in a food processor until fine.

Storage Tip: Keep the cupcakes in an airtight container in the fridge for up to 3 days. They also freeze well; just make sure to frost them after thawing.

Feel free to decorate with crushed pistachios or edible rose petals for an extra touch of elegance!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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