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Mini Rose Pistachio Cupcakes

Mini Rose Pistachio Cupcakes

  • Author: Charlotte
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 24 mini cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern Inspired
  • Diet: Vegetarian

Description

Soft and elegant mini rose pistachio cupcakes topped with creamy pink frosting, crunchy pistachios, and delicate dried rose petals. These bakery-style treats are light, fluffy, and perfect for tea parties, celebrations, or special desserts.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 1/2 teaspoons rose water
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pistachios
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 to 2 drops pink food coloring
  • 2 tablespoons dried rose petals

Instructions

  1. Preheat oven to 350°F and line a mini muffin pan with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in milk, rose water, and vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until combined.
  6. Fold in the chopped pistachios gently.
  7. Fill cupcake liners about three-quarters full with batter.
  8. Bake for 12 to 14 minutes until a toothpick inserted comes out clean.
  9. Cool the cupcakes completely on a wire rack.
  10. Beat powdered sugar and heavy cream together until fluffy, then add pink food coloring if desired.
  11. Pipe frosting onto cooled cupcakes.
  12. Top with chopped pistachios and dried rose petals before serving.

Notes

  • Do not overmix the batter to keep the cupcakes soft and fluffy.
  • Add rose water gradually to avoid overpowering floral flavor.
  • Store cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Use food-grade dried rose petals for safe decoration.

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 135
  • Sugar: 12g
  • Sodium: 55mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 24mg

Keywords: mini rose pistachio cupcakes, rose cupcakes, pistachio cupcakes, floral cupcakes, mini dessert recipe, tea party cupcakes, elegant cupcakes

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