Rose and Pistachio Cupcakes: A Floral Delight
Indulge in the enchanting flavors of our Rose and Pistachio Cupcakes, perfect for any occasion! These delightful treats beautifully combine the floral essence of rosewater with the nutty crunch of pistachios, creating a unique flavor profile that will impress your family and friends. Easy to make and visually stunning, this recipe is ideal for both novice bakers and seasoned pros. Whether you’re celebrating a special event or simply brightening up an ordinary day, these cupcakes are sure to elevate your dessert table. Garnished with crushed pistachios and edible rose petals, every bite promises a heavenly experience!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gourmet
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup finely chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and rosewater.
- Gradually mix dry ingredients into the butter mixture, alternating with milk until blended. Fold in chopped pistachios.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg