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Rose and Pistachio Cupcakes

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Delightful cupcakes with floral and nutty flavors, perfect for special occasions or a sweet treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons rose water
  • 1/2 cup chopped pistachios
  • Frosting:
  • 1/2 cup powdered sugar
  • 2 tablespoons butter
  • 1–2 tablespoons milk
  • 1/2 teaspoon rose water

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your cupcake pan.
  2. Sift together the flour, baking powder, and salt in a bowl.
  3. Beat the softened butter and granulated sugar together until light and fluffy.
  4. Crack in the eggs, one at a time, mixing well after each addition.
  5. Add the milk and rose water, mixing until just combined.
  6. Gradually fold in the dry ingredients to the wet mixture.
  7. Fold in your chopped pistachios.
  8. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  9. Bake in the oven for about 18-20 minutes.
  10. Let them cool in the pan for 5 minutes, then transfer them to a wire rack.
  11. Beat the softened butter for the frosting until creamy, then gradually add powdered sugar, mixing well.
  12. Pour in the milk and rose water, adjusting for consistency.
  13. Frost the completely cooled cupcakes with the rose water frosting.

Notes

For creative variations, consider substituting half of the rose water with orange blossom water or adding lemon zest for extra zing.

Nutrition

Keywords: cupcakes, rose, pistachio, dessert, baking

Find it online: https://mapleladle.com/rose-pistachio-cupcakes/