Description
These Mini Rose Pistachio Cupcakes are delicate, aromatic, and bursting with flavor! A perfect blend of nutty pistachios and floral rose, these bite-sized cupcakes are elegant and delicious. They make a lovely treat for tea parties, bridal showers, or any special occasion. The subtle rose flavor combined with the rich pistachio gives these cupcakes a sophisticated, unique taste.
Ingredients
Scale
For the Cupcakes:
- 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)
For the Rose Buttercream Frosting:
- 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)
Instructions
-
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper cupcake liners (this recipe makes around 12 mini cupcakes).
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add the egg and beat well until fully incorporated. Mix in the rose water and vanilla extract.
- Alternate adding the dry ingredients and the wet ingredients (milk and sour cream) to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Be careful not to overmix the batter.
- Fill the Cupcake Liners:
- Spoon the batter into the mini cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes:
- Bake for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Rose Buttercream Frosting:
- In a medium bowl, beat the softened butter until smooth and creamy (about 2 minutes).
- Gradually add the sifted powdered sugar, 1/4 cup at a time, beating well after each addition.
- Add the rose water and milk, and continue to beat until the frosting is light and fluffy. If you want a soft pastel color, you can add a small amount of pink food coloring.
- Adjust the frosting consistency by adding more powdered sugar if it’s too thin or more milk if it’s too thick.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, use a piping bag or a knife to frost each mini cupcake with a swirl of rose buttercream.
- Garnish with finely chopped pistachios for an extra crunch and to highlight the pistachio flavor.
- Serve and Enjoy:
- These Mini Rose Pistachio Cupcakes are perfect for any occasion, from tea parties to elegant desserts. Enjoy their delicate flavor and beautiful presentation!
- Preheat the Oven:
Notes
- If you can’t find ground pistachios, you can blend unsalted, shelled pistachios in a food processor until finely ground.
- For a stronger pistachio flavor, you can add a small amount of pistachio extract to the cupcake batter.
- These cupcakes are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 190
- Sugar: 20g
- Sodium: 70mg2
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg