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Rose and Pistachio Cupcakes

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Delightful cupcakes infused with floral rose water and crunchy pistachios, perfect for any celebration or indulgent treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon rose water
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup crushed pistachios
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by lining it with cupcake liners.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs, one at a time, then mix in the milk and rose water.
  5. Combine the flour, baking powder, and salt in a separate bowl, then fold into the wet mixture.
  6. Fold in the crushed pistachios.
  7. Fill each cupcake liner about two-thirds full with the batter.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack.

Notes

These cupcakes are best topped with powdered sugar or rose-flavored frosting. Experiment with flavors like raspberry or lemon zest for a twist.

Nutrition

Keywords: cupcakes, rose water, pistachio, dessert, baking

Find it online: https://basilboard.com/rose-pistachio-cupcakes/