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:
-
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.
-
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.
-
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.
-
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:
- Whip the Butter: Beat softened butter until creamy.
- Add Sugar & Flavoring: Gradually add powdered sugar, beating until fluffy.
- Incorporate Rosewater: Mix in rosewater and add milk (1 tablespoon at a time) until smooth.
- Color & Frost: Add pink food coloring if desired, then pipe or spread onto cooled cupcakes.
- 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
