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Pistachio Rose Cupcakes

Soft, fragrant pistachio rose cupcakes topped with creamy rose frosting and edible petals. These light, floral cupcakes bring together nutty pistachios and delicate rosewater for an elegant, bakery-style dessert that’s perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Middle Eastern-inspired
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup all-purpose flour
  • ½ cup shelled pistachios finely ground
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp rosewater adjust to taste
  • ½ cup milk
  • 1 –2 drops green food coloring optional
For the Rose Frosting:
  • 1 cup unsalted butter softened
  • 2½ cups powdered sugar
  • 1 –2 tbsp milk or cream
  • 1 tsp rosewater
  • A drop of pink food coloring
  • Edible rose petals or crushed pistachios for garnish

Method
 

Step 1: Preheat and prep
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Step 2: Combine dry ingredients
  1. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
Step 3: Cream butter and sugar
  1. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and rosewater.
Step 4: Mix it all together
  1. Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir just until smooth. Add a drop of green food coloring if you want that soft pistachio tint.
Step 5: Bake
  1. Spoon the batter evenly into cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Step 6: Make the rose frosting
  1. Beat butter until creamy. Add powdered sugar slowly, then milk or cream to reach the right texture. Mix in rosewater and pink food coloring.
Step 7: Frost and decorate
  1. Spread or pipe frosting over cooled cupcakes. Sprinkle with crushed pistachios or top with edible rose petals for a pretty finish.

Notes

  • Be gentle with the rosewater — it’s easy to overdo. Start with half a teaspoon and add more if you like.
  • You can skip food coloring if you want a natural look; pistachios already give a hint of green.
  • Store cupcakes in a cool spot or refrigerate if the weather’s warm.
  • These freeze well without frosting. Just thaw, frost, and decorate when ready to serve.