Description
Rose and Pistachio Cupcakes are a delightful fusion of floral and nutty flavors, perfect for any occasion. These soft, moist cupcakes are infused with delicate rose extract and studded with crunchy pistachios, creating an irresistible treat that elevates your dessert experience. Ideal for tea parties or casual gatherings, these visually stunning cupcakes will enchant your guests and brighten even the dullest days.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup whole milk (or almond milk)
- 1/2 cup chopped pistachios (toasted if desired)
- 1 tsp rose extract
- 1 cup powdered sugar (for frosting)
- 4 oz cream cheese (softened)
- 1/4 cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Gradually stir in milk.
- Gently fold dry ingredients into the wet mixture along with rose extract and chopped pistachios.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For frosting, beat cream cheese until smooth, then gradually add powdered sugar and heavy cream until desired consistency is reached.
- Frost cooled cupcakes and garnish with crushed pistachios or edible rose petals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg