Rose and Pistachio Cupcakes
These Rose and Pistachio Cupcakes are an elegant, Persian-inspired dessert pairing nutty ground pistachios with delicate rose water. With a moist, bakery-style crumb and silky rose buttercream, they are perfect for weddings, tea parties, and refined celebrations.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Food processor
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup shelled pistachios, finely ground
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1–2 tsp rose water
- 1–2 Tbsp heavy cream
- crushed pistachios and dried culinary rose petals (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Pulse pistachios in a food processor until finely ground, stopping before they turn into nut butter.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt.
- Beat butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, mixing just until combined. Fill liners ⅔ full and bake 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, rose water, and heavy cream. Whip on high until light and fluffy. Add a tiny drop of pink gel coloring if desired.
- Pipe buttercream onto cooled cupcakes and garnish with crushed pistachios and dried culinary rose petals.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.