Description
These delicate cupcakes feature a light, moist cake base infused with the subtle, fragrant essence of rose water. Each is generously topped with a swirl of creamy, rose-flavored buttercream, offering a smooth texture and a gentle floral sweetness. A sprinkle of finely chopped pistachios provides a pleasant, nutty crunch, complementing the soft cake and rich frosting.
Ingredients
- *For the Cupcakes:*
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup milk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons rose water
- *For the Rose Buttercream Frosting:*
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1 ½ teaspoons rose water
- Pinch of pink food coloring (optional)
- *For Garnish:*
- ¼ cup chopped pistachios
- 1 tablespoon dried rose petals (optional)
Instructions
- *For the Cupcakes:*
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and 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; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- *For the Rose Buttercream Frosting:*
- In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth.
- Add the milk or cream, rose water, and pink food coloring (if using). Beat on high speed for another 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add more milk a teaspoon at a time. If too thin, add more powdered sugar.
- *Assembly:*
- Once the cupcakes are completely cool, pipe or spread the rose buttercream frosting generously onto each cupcake.
- Garnish with chopped pistachios and dried rose petals, if desired.
Notes
Ensure all cold ingredients, especially butter, eggs, and milk, are at room temperature for a smoother batter and frosting.
Do not overmix the cupcake batter; overmixing can lead to tough cupcakes. Mix until just combined.
Allow cupcakes to cool completely before frosting. Warm cupcakes will melt the buttercream.
For the best rose flavor, use high-quality culinary rose water. Start with the recommended amount and add more to taste, as potency varies.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 3g