Rose Pistachio Cupcakes
Delicate rose and pistachio cupcakes, perfect for a spring celebration. These cupcakes combine the fragrant sweetness of rosewater with the nutty crunch of pistachios.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups milk
- 1 tablespoon rose water
- 0.5 cups chopped pistachios
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in rose water.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pistachios.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These cupcakes are best served fresh. Store leftovers in an airtight container at room temperature for up to 3 days.