Rose and Pistachio Cupcakes
These Rose and Pistachio Cupcakes are sweet bite-sized treats combine nutty crunch with elegant floral notes for a bakery-worthy dessert, with real chopped pistachios and finished with a swirl of delicate rose buttercream.
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Ingredients
Cupcakes:
- 3/4 cup 180 ml milk
- 1 tablespoon 15 ml lemon juice
- 1/2 cup 115 g butter, melted
- 1 cup 200 g granulated sugar
- 1/2 teaspoon 3 g salt
- 2 cups 250 g all-purpose flour
- 1 teaspoon 5 g baking powder
- 1/2 teaspoon 3 g baking soda
- Green food coloring
- 1/2 cup 60 g pistachios, chopped
Buttercream
- 1 cup 225 g butter, softened
- 3 cups 360 g powdered sugar
- 2 teaspoons 10 ml lemon juice
- 2 teaspoons 10 ml rose water
- Pink food coloring
- Decoration:
- 1/4 cup 30 g pistachios, chopped
- Dried rose buds optional
Instructions
- Preheat oven to 340°F (170°C). Line a mini cupcake pan with liners.
- In a bowl, mix milk and lemon juice. Let sit for 2–3 minutes.
- Add melted butter, sugar, and salt. Mix well.
- Add flour, baking powder, and baking soda. Mix until smooth.
- Add green food coloring and mix to desired shade.
- Fold in chopped pistachios.
- Fill cupcake liners halfway with batter.
- Bake for 12–13 minutes, then reduce temperature to 320°F (160°C) and bake another 10–12 minutes.
- Remove and let cool completely.
- For the buttercream, beat butter until smooth.
- Add powdered sugar gradually and mix until combined.
- Add lemon juice and rose water. Beat until smooth and fluffy.
- Add pink food coloring and mix until evenly colored.
- Transfer buttercream to a piping bag.
- Pipe frosting onto cooled cupcakes in a circular motion.
- Sprinkle with chopped pistachios and add dried rose buds if desired.
Servings: 24
Calories: 130kcal