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Rose And Pistachio Cupcakes

Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes with a soft crumb, floral rosewater flavor, and crunchy pistachio topping.
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Prep Time 20 minutes
Cook Time 20 minutes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon rosewater
  • 1 teaspoon vanilla extract
  • ½ cup crushed pistachios
  • ½ cup unsalted butter for frosting
  • 2 cups powdered sugar
  • ½ teaspoon rosewater
  • 2 tablespoons milk
  • Pink food coloring optional
  • ¼ cup crushed pistachios for topping

Instructions
 

  • Preheat oven to 350°F and line a cupcake tray.
  • Mix flour and baking powder in a bowl.
  • Beat butter and sugar until light and fluffy.
  • Add eggs one at a time and mix well.
  • Stir in vanilla and rosewater.
  • Add dry ingredients alternately with milk.
  • Fold in crushed pistachios.
  • Divide batter into cupcake liners.
  • Bake for 18–20 minutes and cool completely.
  • Beat butter for frosting until smooth.
  • Add powdered sugar, rosewater, and milk and mix until creamy.
  • Add food coloring if desired.
  • Frost cupcakes and top with crushed pistachios.

Notes

Use rosewater carefully to avoid overpowering flavor.
Do not overmix batter for soft cupcakes.
Let cupcakes cool fully before frosting.