Pistachio Rosewater Cupcakes
Pistachio Rosewater Cupcakes are a delightful fusion of nutty and floral flavors that will elevate any occasion. With a soft, moist texture and topped with creamy frosting, these cupcakes are as beautiful as they are delicious. Garnished with chopped pistachios, they provide a unique twist to traditional dessert options, making them perfect for celebrations or a luxurious afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 2 tbsp rosewater
- 1/2 cup finely chopped pistachios
- For the Frosting: 2 cups powdered sugar
- 1/2 cup unsalted butter (room temperature)
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in rosewater and pistachios.
- Gradually combine dry ingredients with wet mixture, alternating with milk until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling before frosting by whipping together butter, powdered sugar, and milk to desired consistency.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 22g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg