Description
These Mini Rose Pistachio Cupcakes combine the delicate floral notes of rose water with the rich, nutty flavor of pistachios, creating an elegant and charming treat ideal for special occasions or afternoon tea. Tender mini cupcakes are topped with a light and fluffy rose-infused buttercream frosting, garnished with crunchy chopped pistachios for added texture and visual appeal.
Ingredients
Scale
Cupcake Batter
- 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 tangier flavor)
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)
- Pink food coloring (optional, for a pastel tint)
- 1/4 cup finely chopped pistachios (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper cupcake liners. This recipe yields approximately 12 mini cupcakes.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 minutes.
- Add Egg and Flavorings: Beat in the large egg until fully incorporated. Then mix in the rose water and vanilla extract for a fragrant base.
- Combine Ingredients Alternately: Gradually add the dry ingredient mixture alternately with the wet ingredients (milk and sour cream) to the butter mixture, beginning and ending with the dry ingredients. Stir just until combined and smooth without overmixing to maintain a tender texture.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared mini cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting doesn’t melt.
- Prepare Rose Buttercream Frosting: In a medium bowl, beat the softened butter until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar in increments, mixing well after each addition.
- Add Flavor and Adjust Consistency: Mix in the rose water and milk, continuing to beat until the frosting is light, fluffy, and holds a soft peak. Add pink food coloring if a pastel tint is desired. Adjust with more powdered sugar if too thin or more milk if too thick.
- Frost the Cupcakes: Once the cupcakes are fully cooled, pipe or spread the rose buttercream onto each cupcake in a decorative swirl.
- Garnish: Sprinkle finely chopped pistachios on top of the frosting for an added crunch and to enhance the pistachio flavor.
- Serve and Enjoy: Present these elegant mini cupcakes at tea parties, celebrations, or as a delicate dessert to delight guests with their unique flavor and beautiful appearance.
Notes
- Do not overmix the batter to keep the cupcakes tender and light.
- Use sour cream or Greek yogurt interchangeably for slight flavor variation.
- Adjust rose water amount in frosting according to your taste preference.
- Pink food coloring is optional but adds a lovely visual appeal to the frosting.
- Finely ground pistachios in the batter give texture; reserve some chopped pistachios for garnish.
- These cupcakes can be stored in an airtight container for 2-3 days at room temperature or refrigerated for up to a week.
