Name: Rose Water and Pistachio Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 2 eggs; 1 tsp rose water; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 cup milk; 1/2 cup shelled pistachios, chopped

Rose Water and Pistachio Cupcakes Recipe

Demeter Waldrop Modified: August 28, 2024

Photos of Rose Water and Pistachio Cupcakes Recipe

How To Make Rose Water and Pistachio Cupcakes

Delightful and fragrant cupcakes with a light rose water flavor and crunchy pistachio topping.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 eggs
1 tsp rose water
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 cup milk
1/2 cup shelled pistachios, chopped

Instructions

Preheat oven to 350°F and line a muffin tin with cupcake liners.
Cream butter and sugar together until light and fluffy.
Add in eggs one at a time, beating well after each addition.
Stir in rose water.
In a separate bowl, whisk together flour and baking powder.
Add dry ingredients to the butter mixture in three parts, alternating with milk, and mix until just combined.
Spoon batter into cupcake liners, filling each about 3/4 full.
Sprinkle chopped pistachios on top of the batter.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool before serving.

Nutrition

Calories : 462kcal
Total Fat : 28g
Saturated Fat : 15g
Cholesterol : 136mg
Sodium : 259mg
Total Carbohydrates : 46g
Dietary Fiber : 2g
Sugar : 25g
Protein : 7g

If you've tried this delightful Rose Water and Pistachio Cupcakes Recipe or have any tips to share, head over to the Baking and Desserts section of our forum and join the conversation.