Description

These elegant cupcakes feature a tender, moist cake base, subtly flavored and baked to a golden hue. Each is crowned with a delicate, fragrant rose-infused buttercream, offering a smooth and creamy texture. A generous sprinkle of finely chopped pistachios provides a pleasant nutty crunch, beautifully complemented by the visual and aromatic touch of dried rosebuds. The combination creates a balanced and sophisticated dessert experience.

Ingredients

Scale

*For the Cupcakes:*
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 teaspoon vanilla extract
*For the Rose Buttercream:*
1 cup unsalted butter, softened
3–4 cups powdered sugar, sifted
2–3 tablespoons milk or heavy cream
1–2 teaspoons rosewater, to taste
Pinch of pink food coloring (optional)
*For Garnish:*
¼ cup shelled pistachios, finely chopped
12 small dried edible rosebuds

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Instructions

Preheat oven to 350°F (175°C). 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 until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to 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 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:* In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Add 2 tablespoons of milk or cream and 1 teaspoon of rosewater, and beat until light and fluffy. If needed, add more milk/cream for desired consistency or more rosewater for stronger flavor. Add a pinch of pink food coloring if desired, and mix until evenly colored.
Once the cupcakes are completely cool, pipe or spread the rose buttercream generously onto each cupcake.
Garnish each cupcake with finely chopped pistachios and one dried edible rosebud.

Notes

Ensure all cold ingredients, especially butter and eggs, are at room temperature for a smoother batter and buttercream.

Do not overmix the cupcake batter; overmixing can lead to tough cupcakes.

Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.

Rosewater can be potent; start with a smaller amount and add more to taste.

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 350
Fat: 18g
Carbohydrates: 45g
Protein: 4g