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Ready cupcakes on a serving dish

Rose & Pistachio Cupcakes

Soft pistachio cupcakes topped with rosewater buttercream and finished with chopped pistachios and dried rose buds. A pretty dessert with a delicate nutty and floral flavor.
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Prep Time 25 minutes
Cook Time 25 minutes
Chill time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat oven to 340°F (170°C).
  2. Line a mini cupcake pan with liners.
  3. In a bowl, mix milk and lemon juice. Let sit for 2–3 minutes.
  4. Add melted butter, sugar, and salt. Mix well.
  5. Add flour, baking powder, and baking soda.
  6. Mix until smooth.
  7. Add green food coloring and mix to desired shade.
  8. Fold in chopped pistachios.
  9. Fill cupcake liners halfway with batter.
  10. Bake for 12–13 minutes, then reduce temperature to 320°F (160°C) and bake another 10–12 minutes.
  11. Remove and let cool completely.
  12. For the buttercream, beat butter until smooth.
  13. Add powdered sugar gradually and mix until combined.
  14. Add lemon juice and rose water.
  15. Beat until smooth and fluffy.
  16. Add pink food coloring and mix until evenly colored.
  17. Transfer buttercream to a piping bag.
  18. Pipe frosting onto cooled cupcakes in a circular motion.
  19. Sprinkle with chopped pistachios and add dried rose buds if desired.