Rose and Pistachio Cupcakes: 5 Secrets for Perfect Garden-Inspired Treats
A delightful blend of floral and nutty flavors, these Rose and Pistachio Cupcakes are a perfect treat for any garden-themed party. Follow our five secrets to achieve the best results!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 0.75 cup buttermilk at room temperature
- 2 large eggs
- 1 teaspoon rose water or to taste
- 0.5 cup chopped pistachios unsalted
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well with each addition.
- Mix in the rose water and buttermilk until fully combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture.
- Fold in the chopped pistachios gently.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Notes
Adjust the amount of rose water to your preference. A drop of red food coloring can be added for a pink hue if desired.