Pistachio Flavored Cupcakes | YumAndJoy

Pistachio Flavored Cupcakes

These pistachio-flavored cupcakes are soft, nutty, and perfectly moist, offering a delicate balance of sweetness and richness. Topped with a fragrant rosewater frosting, they create an elegant and flavorful dessert. The combination of earthy pistachios and floral rosewater makes these cupcakes a unique and delightful treat, perfect for any special occasion.

Why You’ll Love This Recipe

  • Unique Flavor Combination – The nuttiness of pistachios pairs beautifully with the subtle floral notes of rosewater.
  • Moist and Fluffy Texture – The cupcakes have a light yet moist crumb, making them a joy to eat.
  • Elegant and Perfect for Special Occasions – Their sophisticated flavor profile makes them ideal for celebrations or afternoon tea.
  • Easy to Customize – You can adjust the flavors to suit your preference, such as adding cardamom or vanilla for an extra layer of depth.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

  • All-purpose flour
  • Baking powder
  • Ground pistachios
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Milk
  • Vanilla extract
  • A pinch of salt

For the Rosewater Frosting:

  • Unsalted butter
  • Powdered sugar
  • Rosewater
  • Heavy cream or milk
  • Crushed pistachios (for garnish)

Directions

  1. Prepare the Cupcake Batter – In a bowl, mix the flour, baking powder, ground pistachios, and salt.
  2. Cream the Butter and Sugar – Beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
  3. Combine Wet and Dry Ingredients – Gradually add the dry ingredients to the butter mixture, alternating with milk, until the batter is smooth.
  4. Fill the Cupcake Liners – Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about two-thirds full.
  5. Bake – Place in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
  6. Prepare the Rosewater Frosting – In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, followed by rosewater and heavy cream, until smooth and fluffy.
  7. Frost the Cupcakes – Using a piping bag, frost each cupcake and garnish with crushed pistachios.
  8. Serve and Enjoy – Let the cupcakes sit for a few minutes before serving to allow the flavors to meld.

Servings and Timing

  • Servings: Makes 12 cupcakes
  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 40 minutes

Variations

  • Cardamom Twist – Add ½ teaspoon of ground cardamom to the batter for a warm, spiced touch.
  • Chocolate Pistachio Cupcakes – Fold in chocolate chips for a rich and indulgent treat.
  • Orange Blossom Frosting – Swap rosewater for orange blossom water for a citrusy floral note.
  • Vegan Option – Replace butter with coconut oil and use plant-based milk for a dairy-free version.

Storage/Reheating

  • Storage – Keep cupcakes in an airtight container at room temperature for up to 3 days.
  • Refrigeration – Store in the fridge for up to a week. Let them come to room temperature before serving.
  • Freezing – Freeze unfrosted cupcakes for up to 2 months. Thaw before adding frosting.

FAQs

Can I use store-bought pistachio flour?

Yes, you can substitute ground pistachios with store-bought pistachio flour for convenience.

How do I make ground pistachios at home?

Blend shelled pistachios in a food processor until finely ground, but be careful not to overprocess into a paste.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Why is my frosting too runny?

Too much liquid can make the frosting runny. Add more powdered sugar to thicken it.

Can I reduce the sugar in the cupcakes?

Yes, but reducing sugar too much may affect the texture and moisture of the cupcakes.

What can I use instead of rosewater?

You can replace rosewater with vanilla extract, almond extract, or orange blossom water.

How do I prevent dry cupcakes?

Avoid overbaking and measure ingredients accurately to keep the cupcakes moist.

Can I use almond flour instead of ground pistachios?

Yes, but the flavor will be slightly different. A mix of almond and pistachio flour works well.

How do I make the cupcakes extra green?

Add a small amount of food coloring or use natural pistachio paste for a vibrant green hue.

Can I use a different frosting?

Absolutely! Cream cheese frosting, chocolate ganache, or vanilla buttercream would also pair well.

Conclusion

These pistachio-flavored cupcakes with rosewater frosting are an elegant and flavorful dessert, perfect for any occasion. The combination of nutty pistachios and fragrant rosewater creates a unique treat that is both visually appealing and delicious. Whether for a party or an afternoon tea, these cupcakes are sure to impress.

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Pistachio Flavored Cupcakes

Pistachio Flavored Cupcakes


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  • Author: asma
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Delight in these pistachio-flavored cupcakes with a soft, nutty texture and a hint of floral sweetness from rosewater frosting. These elegant cupcakes combine rich pistachio flavors with a light and fluffy buttercream, making them perfect for any special occasion or afternoon tea.


Ingredients

Units Scale

For the Pistachio Cupcakes:

  • 1 cup (130g) all-purpose flour
  • 1/2 cup (60g) finely ground pistachios
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (120ml) whole milk

For the Rosewater Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon rosewater
  • A few drops of pink food coloring (optional)
  • Crushed pistachios for garnish

Instructions

For the Cupcakes:

  1. Prepare the Batter:

    • Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
    • In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  2. Mix Wet Ingredients:

    • In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
    • Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
  3. Combine Dry and Wet Ingredients:

    • Alternately add the dry ingredients and milk, starting and ending with the dry mixture.
    • Mix until just combined—do not overmix.
  4. Bake the Cupcakes:

    • Fill the cupcake liners ¾ full with batter.
    • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool completely before frosting.

For the Rosewater Frosting:

  1. Whip the Butter: Beat softened butter until creamy.
  2. Add Sugar & Flavoring: Gradually add powdered sugar, beating until fluffy.
  3. Incorporate Rosewater: Mix in rosewater and add milk (1 tablespoon at a time) until smooth.
  4. Color & Frost: Add pink food coloring if desired, then pipe or spread onto cooled cupcakes.
  5. Garnish: Sprinkle with chopped pistachios for a beautiful finish.

Notes

  • For extra pistachio flavor, add a teaspoon of pistachio paste or use pistachio-flavored milk.
  • Chill frosting for 10 minutes before piping for better consistency.
  • Store cupcakes in an airtight container for up to 3 days at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion
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