Name: Mini Rose Pistachio Cupcakes
Prep time: 15 min
Cook time: PT-482838H34M56S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup ground pistachios (finely ground); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 tsp rose water; 1/2 tsp vanilla extract; 1/4 cup whole milk (or non-dairy alternative); 1/4 cup sour cream (or Greek yogurt for a tangier flavor); 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar, sifted; 1 tbsp rose water (adjust to taste); 1-2 tbsp milk (or non-dairy milk); 1/4 cup finely chopped pistachios (for garnish, optional); Pink food coloring (optional, for a pastel tint)

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If you’re looking for something a little more elegant and unique to bake, these Mini Rose Pistachio Cupcakes are exactly what you need! They have a delicate pistachio flavor, balanced with the floral notes of rose, all packed into a tiny, irresistible cupcake. These little treats are perfect for any occasion that calls for a little extra finesse—whether it’s a tea party, a celebration, or just because you deserve something sweet and beautiful. Trust me, one bite and you’ll be hooked on the heavenly combination of flavors and textures.

The pistachio gives them a subtle nuttiness while the rose adds a light floral perfume that makes them feel so special. Add a touch of cream cheese frosting on top, and you’ve got the kind of cupcake that makes your taste buds sing and your heart flutter. They’re delicate, gorgeous, and simply delicious!

Why You’ll Love Mini Rose Pistachio Cupcakes

Unique Flavor Profile

These cupcakes aren’t your average treat. The pistachio offers a buttery, nutty flavor while the rose adds a touch of elegance and floral sweetness that feels like a little gift for your senses.

Light and Moist

Thanks to the pistachios and a perfect balance of ingredients, these mini cupcakes are wonderfully moist. They’re the perfect texture—soft, tender, and melt-in-your-mouth delicious.

Beautifully Decorative

The rose water not only makes these cupcakes taste amazing but also gives them a light, fragrant aroma. They’re stunning to look at, and the vibrant pistachio green color with a rosey top adds an extra touch of beauty to any event or gathering.

Perfect for Special Occasions

Whether it’s for a bridal shower, baby shower, or just to treat yourself, these cupcakes are perfect for any special moment. They’re also an unexpected but delightful addition to any dessert table.

Easy to Make

Despite their elegant appearance and sophisticated flavors, these mini cupcakes are easy to make! With a few simple steps, you’ll be baking up a batch of cupcakes that look and taste gourmet.

Ingredients

Here’s everything you’ll need to create these delicious little beauties:

For the Cupcakes:

All-purpose flour: The base for our cupcake batter.

Baking powder: To give the cupcakes their rise and fluffiness.
Salt: Just a pinch to balance the sweetness.
Ground pistachios: The heart of the flavor—use shelled pistachios and grind them into a fine powder.

Butter: Adds richness and helps create a tender crumb.
Sugar: Sweetens the cupcakes just the right amount.
Eggs: The binder to hold everything together.

Milk: For moisture and to help create the soft texture.
Rose water: A fragrant addition that pairs beautifully with pistachio and adds a floral note.
Vanilla extract: For added flavor depth.

For the Frosting:

Cream cheese: Adds richness and a little tang to the frosting.
Butter: For a smooth and creamy texture.
Powdered sugar: Sweetens the frosting while making it fluffy.

Vanilla extract: To round out the flavor.
Rose water: For that signature floral touch.
Crushed pistachios: To garnish and add a crunchy texture on top.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Ready to bake these delicious mini treats? Let’s get started!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners. This will ensure your cupcakes bake evenly and don’t stick.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a food processor or blender, pulse the pistachios until finely ground. Be careful not to overprocess, or they’ll turn into a paste.

Step 3: Cream the Butter and Sugar

In a large bowl, cream the butter and sugar together until light and fluffy. This should take about 2-3 minutes. You can use an electric mixer or stand mixer for this step.

Step 4: Add Eggs and Flavoring

Add the eggs, one at a time, beating well after each addition. Then, mix in the rose water and vanilla extract. The rose water should add a beautiful, light fragrance to the batter.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix!

Step 6: Add Ground Pistachios

Gently fold in the ground pistachios to the batter. This will give your cupcakes that nutty, rich flavor and gorgeous green hue.

Step 7: Fill the Muffin Tin

Spoon the batter into the mini muffin tin, filling each cup about 2/3 full. This will help the cupcakes rise without overflowing.

Step 8: Bake the Cupcakes

Bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 9: Prepare the Frosting

While the cupcakes cool, make the frosting. In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, and continue to beat until fluffy. Add the rose water and vanilla extract, and mix until well combined.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, frost each one with the rose cream cheese frosting. You can pipe the frosting for a fancy look or spread it with a knife for a more casual style.

Step 11: Garnish and Serve

Top each cupcake with a sprinkle of crushed pistachios for a crunchy, flavorful garnish. Serve these beautiful little treats at your next event, or enjoy them as a special indulgence just for you.

How to Serve Mini Rose Pistachio Cupcakes

At a Party

These mini cupcakes are perfect for a party or gathering. They’ll add a touch of elegance to your dessert spread, and the flavor will surely impress your guests.

As a Special Treat

If you’re in the mood for something elegant and indulgent, enjoy these cupcakes with a cup of tea or coffee. They make for a lovely afternoon treat.

Gift Them!

These cupcakes make a beautiful gift when packaged in a cute box or tin. They’re perfect for birthdays, anniversaries, or any special occasion where you want to show someone you care.

Additional Tips

Use fresh rose water: The quality of your rose water matters! Choose a good-quality, pure rose water for the best flavor.
Grind the pistachios finely: Be sure to grind the pistachios finely so they blend seamlessly into the batter without clumping.

Make ahead: You can bake the cupcakes in advance and store them in an airtight container. Frost them just before serving for the best results.
Customize the frosting: Feel free to adjust the amount of rose water in the frosting depending on how strong you want the flavor to be. Start with a little and taste-test!

Nutrition Facts

Serving Size: 1 Mini Cupcake

Calories: 120
Total Fat: 7g
Saturated Fat: 3.5g

Cholesterol: 25mg
Sodium: 50mg
Total Carbohydrates: 14g

Dietary Fiber: 1g
Sugars: 9g
Protein: 2g

Preparation Time

Prep Time: 15 minutes
Bake Time: 15-18 minutes
Total Time: 40 minutes

FAQ

Q1: Can I use whole pistachios instead of ground pistachios?
A1: Yes! Just grind the whole pistachios in a food processor until fine, but be careful not to turn them into a paste.

Q2: Can I make these cupcakes without rose water?
A2: While rose water adds a signature floral flavor, you can omit it and use vanilla extract for a more traditional pistachio cupcake.

Q3: Can I make these gluten-free?
A3: Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum for structure.

Q4: Can I freeze these cupcakes?
A4: Yes, you can freeze the cupcakes without frosting for up to 3 months. Thaw them before frosting and serving.

Q5: How should I store leftover cupcakes?
A5: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

Q6: Can I use almond extract instead of vanilla?
A6: Absolutely! Almond extract will pair wonderfully with the pistachios for a unique twist on the flavor.

Q7: How can I make the frosting firmer?
A7: If the frosting is too soft, you can add a little more powdered sugar until you reach your desired consistency.

Q8: Can I decorate these cupcakes with something other than pistachios?
A8: Sure! You could use edible rose petals, gold leaf, or even a sprinkle of crushed dried flowers for a beautiful, whimsical touch.

Q9: Can I make these in a regular-sized cupcake tin?
A9: Yes, you can. Just adjust the bake time to around 20-25 minutes, and make sure to test with a toothpick for doneness.

Q10: Can I make these cupcakes ahead of time?
A10: Yes! You can bake the cupcakes and store them in an airtight container for up to 2 days before frosting them.

Conclusion

These Mini Rose Pistachio Cupcakes are the perfect combination of elegance, flavor, and fun. The light floral notes from the rose water, paired with the nutty richness of pistachio, make these cupcakes an absolute treat for your taste buds. Whether you’re celebrating something special or simply want to indulge in a gourmet cupcake, these little beauties will definitely impress! Happy baking!

Mini Rose Pistachio Cupcakes