Pistachio Rosewater Cupcakes
Pistachio Rosewater Cupcakes are a luxurious dessert that beautifully marries the nutty flavor of pistachios with the fragrant essence of rosewater. Each cupcake features a moist, fluffy crumb topped with light rosewater-infused frosting, making them an exquisite treat for any occasion. Easy to prepare and visually stunning, these cupcakes will surely impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
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
- 1/2 cup milk
- 1 tbsp rosewater
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk and rosewater until combined.
- Gradually add dry ingredients to wet ingredients, folding in chopped pistachios.
- Fill cupcake liners two-thirds full with batter and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg