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Mini Rose Pistachio Cupcakes Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 mini cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegetarian

Description

Mini Rose Pistachio Cupcakes are delicate, bite-sized treats that combine the nutty flavor of pistachios with the subtle floral aroma of rose water. Perfectly moist and topped with a creamy rose-flavored frosting, these cupcakes are an elegant dessert inspired by Middle Eastern flavors.

Ingredients

For the cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup shelled unsalted pistachios (finely ground)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon rose water
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole milk

For the rose frosting:

  • 4 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon rose water
  • Pink food coloring (optional)

For garnish:

  • Chopped pistachios
  • Dried rose petals (optional)

Instructions

  1. Preheat and prepare: Preheat the oven to 350°F (175°C) and line a mini muffin pan with 24 mini cupcake liners. This ensures even baking and easy removal.
  2. Mix dry ingredients: In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt to evenly distribute the leavening agents and nuts.
  3. Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, creating a smooth base for the batter.
  4. Add eggs and flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the rose water and vanilla extract for aroma and flavor.
  5. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in two additions, alternating with the milk, mixing just until combined to avoid overworking the batter.
  6. Fill cupcake liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full for proper rising and shape.
  7. Bake cupcakes: Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  8. Prepare frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in rose water and a drop of pink food coloring if desired.
  9. Frost cupcakes: Pipe or spread the rose frosting onto the cooled cupcakes evenly for a beautiful finish.
  10. Garnish and serve: Top with chopped pistachios and dried rose petals for added texture and a decorative touch before serving.

Notes

  • Use rose water sparingly, as its flavor can easily overpower the cupcakes.
  • For a dairy-free option, substitute plant-based butter and cream cheese.
  • Ensure pistachios are finely ground to blend smoothly into the batter.
  • Mini cupcakes are perfect for parties or delicate desserts.
  • Cool cupcakes completely before frosting to prevent melting or sliding of frosting.

Find it online: https://slsrecipes.com/mini-rose-pistachio-cupcakes-recipe/