Rosewater Pistachio Delight Cupcakes
Soft rosewater cupcakes topped with pistachio crunch and dreamy rose buttercream.
Ingredients
- 1½ cups all-purpose flour
- ½ cup finely ground pistachios
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup whole milk
- 1 tsp rosewater
- For frosting: 1 cup butter, 3 cups powdered sugar, 1 tsp rosewater
- Crushed pistachios for garnish
Instructions
Preheat oven to 350°F (175°C) and line muffin tin.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then rosewater.
In another bowl, mix flour, pistachios, baking powder, and salt.
Add dry mixture to wet alternately with milk.
Fill liners ¾ full and bake 18 minutes. Cool completely.
Frost with rosewater buttercream and sprinkle with crushed pistachios.
Pro Tips
- • Use food-grade rosewater for safe consumption
- • Toast pistachios before grinding for deeper flavor
- • Avoid adding too much rosewater to prevent overpowering taste
Delicious Variations
- • Add cardamom for a spiced twist
- • Fill with raspberry jam for extra tartness
- • Top with edible rose petals for presentation
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Ideal for weddings, afternoon tea, or thoughtful gifts.
Recipe Highlights
Final Thoughts
These cupcakes are proof that elegance can be both simple and unforgettable.
Frequently Asked Questions
Can I skip the pistachios?
Yes, you can replace them with almond flour for a slightly different flavor and texture.
How strong is the rosewater flavor?
It’s subtle and floral—just enough to complement the sweetness without being perfumey.
Can I make them vegan?
Yes, use plant-based butter, almond milk, and flax eggs for a vegan-friendly version.
How should I store them?
Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
Will they freeze well?
The unfrosted cupcakes freeze beautifully for up to 2 months. Thaw before frosting.
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