Pistachio Cupcakes with Rosewater Buttercream
These Pistachio Cupcakes are soft and nutty, with a light rosewater buttercream that goes really well with the pistachios.
The green cupcakes and pink frosting make them look especially pretty, and they can be finished with chopped pistachios and dried rosebuds.
They’re a lovely recipe for birthdays, spring celebrations, or afternoon tea.
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)
How to Make Pistachio Cupcakes
- 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 the 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.
More Sweet Treats to Bake Next
- For a cool and creamy treat, try the No-Bake Pistachio Cheesecake Cupcakes topped with chopped pistachios.
- Pastel frosting makes the Spring Easter Cupcakes perfect for Easter celebrations and spring parties.
- Add a festive dessert to your holiday menu with the colorful St. Patrick’s Day Cupcakes.
- Warm cinnamon and tender apple pieces give the Apple Cinnamon Muffins plenty of cozy homemade flavor.
- Inspired by candy corn colors, the Halloween Muffins make a playful addition to any spooky celebration.
- Finish the list with a Classic Moist Carrot Cake filled with warm spices and covered in creamy frosting.
Pistachio Rose Cupcakes Storage Tips
Keep them in an airtight container at room temperature for up to 1 day.
For longer storage, refrigerate the rosewater cupcakes for up to 4 days. Let them sit at room temperature for about 20 minutes before serving so the cupcakes and rosewater buttercream can soften.
Unfrosted cupcakes can be frozen for up to 2 months. Wrap each one well and place them in a freezer-safe container. Thaw at room temperature before decorating with the pink frosting, chopped pistachios, and dried rose buds.
Rose & Pistachio Cupcakes
Ingredients
Method
- 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.
