Description

Indulge in the exquisite flavor of rose and pistachio cupcakes, where floral sweetness meets nutty crunch in every bite. These visually stunning treats are perfect for any occasion, whether it’s a tea party or a special gathering. With their delicate aroma and charming presentation, you’re sure to impress family and friends. Easy to make and utterly delicious, these cupcakes will transport you to a sunlit garden with every mouthful.

Ingredients

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1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
2 large eggs (room temperature)
½ cup whole milk (or almond milk)
2 tbsp rose water
½ cup finely chopped pistachios (plus extra for garnish)
1 cup powdered sugar (for frosting)
½ cup heavy cream

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add eggs one at a time, followed by rose water; mix until well combined.
In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with milk until just combined.
Gently fold in chopped pistachios.
Spoon the batter into cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely before frosting with whipped heavy cream mixed with powdered sugar and garnish with additional pistachios.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Baked Goods

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 210
Sugar: 16g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg