Description
These Mini Rose Pistachio Cupcakes are delicate and flavorful, combining the nuttiness of pistachios with the floral essence of rose water. Topped with a creamy rose frosting and garnished with pistachios and dried rose petals, these mini treats are perfect for any elegant occasion.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup shelled unsalted pistachios (finely ground)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1/2 cup whole milk
For the Rose Frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon rose water
- pink food coloring (optional)
- crushed pistachios
- edible dried rose petals
For Garnish:
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners. In a bowl, whisk together flour, ground pistachios, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and rose water. Add dry ingredients in two additions, alternating with milk, beginning and ending with dry. Mix until just combined. Divide batter evenly among mini cupcake liners, filling each about 2/3 full. Bake for 14–16 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- To make the rose frosting, beat butter until creamy. Add powdered sugar, rose water, cream, and a drop of pink food coloring if using. Beat until light and fluffy. Pipe or spread onto cooled cupcakes. Garnish with crushed pistachios and rose petals.
Notes
- Start with less rose water and add more to taste—it’s strong and a little goes a long way.
- Store cupcakes in an airtight container at room temperature for 1–2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 140
- Sugar: 11g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
