Print

Pistachio Cupcakes with Rosewater Frosting

Print Recipe

Pistachio Cupcakes with Rosewater Frosting are a delightful treat that brings together the nutty flavor of pistachios and the aromatic essence of rosewater. These moist cupcakes, topped with a light and fluffy frosting, are perfect for any occasion, from birthdays to casual Tuesday indulgences. With their stunning visual appeal and mouthwatering aroma, they are sure to impress family and friends alike!

Ingredients

Scale
  • 1 cup shelled pistachios (ground)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup unsalted butter (softened)
  • 2 tsp rosewater
  • 1 tsp baking powder
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, cream the softened butter and sugar until fluffy (about 3 minutes).
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and ground pistachios.
  5. Gradually mix the dry ingredients into the wet mixture alternately with milk until just combined—avoid overmixing!
  6. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
  7. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
  8. For frosting, beat softened butter and powdered sugar until light; gradually add rosewater to taste.
  9. Once cupcakes are cool, frost generously and garnish with crushed pistachios.

Nutrition

Keywords: Customize by replacing pistachios with almonds or walnuts for different flavors. Substitute rosewater with vanilla extract if preferred. For added texture, mix in chocolate chips or sprinkle sea salt on top.

Find it online: https://rosykitchenette.com/irresistible-pistachio-cupcakes-with-rosewater-frosting/