Rose Pistachio Cupcakes

Featured in desserts.

Oh my goodness, you absolutely HAVE to try these stunning rose pistachio cupcakes! Just look at that gorgeous pink buttercream swirled to perfection and topped with those beautiful crushed pistachios. These aren't just cupcakes - they're little works of art that taste even better than they look. The delicate floral notes from the rose water paired with the nutty richness of pistachios create the most sophisticated flavor combination. I'm telling you, when you bite into these fluffy, moist cupcakes and taste that creamy, dreamy frosting, you'll understand why they're absolutely irresistible. They're perfect for impressing guests at parties, celebrating special occasions, or just treating yourself to something extraordinary. Trust me, once you make these beauties, you'll be the star baker everyone talks about!

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Updated on Thu, 05 Jun 2025 18:50:10 GMT
Elegant rose pistachio cupcakes with pink swirled buttercream and crushed pistachios on top pin it
Elegant rose pistachio cupcakes with pink swirled buttercream and crushed pistachios on top | lonerecipes.com

I stumbled upon this recipe during my exploration of Middle Eastern desserts, and it quickly became one of my absolute favorites. The first time I made these cupcakes, I was amazed by how the rose water transformed ordinary vanilla cupcakes into something extraordinary and sophisticated. The process of making the buttercream is almost meditative - watching the cream cheese and butter come together, then slowly adding the rose water and food coloring until you achieve that perfect pink hue. What I love most about this recipe is how it teaches you to balance delicate flavors; the rose water needs to be just enough to perfume the frosting without overwhelming it. The pistachios aren't just a garnish - they're crushed and mixed into the batter too, adding little pockets of nutty richness throughout each cupcake. Every time I make these, I'm reminded why I fell in love with baking in the first place.

Why I love this recipe

What makes me absolutely adore this recipe is how it transforms a simple cupcake into something that feels like a special occasion. The rose water adds this ethereal, floral quality that's both exotic and comforting, while the pistachios provide that perfect nutty contrast. I love how the pink buttercream swirls look so professional and elegant, yet they're surprisingly achievable for home bakers. These cupcakes have this amazing ability to make people pause and really savor each bite, which I think is what good desserts should do. The recipe also holds sentimental value for me because it connects me to Persian culinary traditions and reminds me of the beautiful spice markets I've visited. Every time I serve these, I watch people's faces light up with curiosity and then pure joy as they taste the unique flavor combination. It's a recipe that never fails to create memorable moments and conversations.

What You Need From Your Kitchen

  • All-purpose flour: sift before measuring for lighter cupcakes
  • Unsalted butter: bring to room temperature and cream with sugar
  • Rose water: add gradually and taste as you go
  • Pistachios: crush half for batter, reserve half for garnish
  • Cream cheese: soften completely for smooth buttercream
  • Powdered sugar: sift to prevent lumps in frosting

Let's Make These Together

Prepare the base
Start by preheating your oven and lining your muffin tin. Cream the butter and sugar until it's light and fluffy - this is crucial for tender cupcakes. The mixture should look pale and airy when it's ready.
Combine wet ingredients
Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Then add your vanilla and rose water. The rose water will give these cupcakes their signature floral aroma.
Mix in dry ingredients
Alternate adding your flour mixture and milk to the wet ingredients. Start and end with flour, and mix just until combined. Overmixing can make your cupcakes tough, so be gentle here.
Bake to perfection
Fill your cupcake liners about 2/3 full and bake until golden and a toothpick comes out clean. Let them cool completely before frosting - this step is important for the best results.
Create beautiful frosting
Beat your cream cheese until smooth, then gradually add powdered sugar. Add rose water and food coloring until you achieve that beautiful pink color. Pipe onto cooled cupcakes and finish with crushed pistachios.
Recipe picture pin it
Gourmet rose and pistachio cupcakes with decorative pink buttercream swirls and nuts | lonerecipes.com

Switch Things Up

I first discovered this flavor combination at a Persian bakery in my neighborhood, and I was instantly captivated by how the rose water didn't overpower but instead enhanced the natural sweetness of the cake. The pistachios add this wonderful textural contrast that makes each bite interesting. I remember spending weeks perfecting the buttercream consistency to get those beautiful swirls you see in the photo. The key is getting the rose water balance just right - too little and you won't taste it, too much and it becomes soapy. I love how these cupcakes make any ordinary day feel special, and they never fail to spark conversations about the unique flavor pairing. The pink color always makes people smile before they even taste them.

Perfect Pairings

These rose pistachio cupcakes pair wonderfully with a cup of Earl Grey tea or Persian chai, as the bergamot and spices complement the floral notes beautifully. For a more indulgent experience, serve them alongside vanilla ice cream or a glass of prosecco. They also work well as part of a Middle Eastern dessert spread with baklava, ma'amoul cookies, or Turkish delight. The nutty, floral flavors make them an excellent choice for afternoon tea parties or brunch gatherings.

Beautiful homemade cupcakes featuring rose flavored frosting and green pistachio garnish pin it
Beautiful homemade cupcakes featuring rose flavored frosting and green pistachio garnish | lonerecipes.com

Frequently Asked Questions

→ Can I make these cupcakes without rose water?

Yes, you can substitute vanilla extract or almond extract, but the distinctive floral flavor will be missing. Rose water is what makes these cupcakes special.

→ How strong should the rose flavor be?

The rose flavor should be subtle and pleasant, not overpowering. Start with less rose water and add more gradually until you achieve the desired taste.

→ Can I use salted pistachios?

It's better to use unsalted pistachios to control the salt content in your cupcakes. If using salted ones, reduce any added salt in the recipe.

→ How do I store these cupcakes?

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best taste and texture.

→ Can I freeze these cupcakes?

Yes, unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting. The buttercream doesn't freeze well due to the cream cheese.

Conclusion

These rose pistachio cupcakes are the perfect blend of elegance and flavor. The delicate floral notes complement the nutty pistachios beautifully, while the pink buttercream adds visual appeal and creamy texture. They're ideal for special occasions when you want to impress guests with something truly memorable. The combination of Middle Eastern flavors creates a sophisticated dessert that's both beautiful and delicious. Once you master this recipe, you'll find yourself making them for every celebration.

Rose Pistachio Cupcakes

Delicate vanilla cupcakes topped with rose-flavored buttercream and crushed pistachios for an elegant floral dessert.

Prep Time
30 Minutes
Cook Time
18 Minutes
Total Time
48 Minutes
By: chris

Category: desserts

Difficulty: intermediate

Cuisine: Middle Eastern

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Nuts

Ingredients

012 cups all-purpose flour
021/2 cup unsalted butter, softened
031 cup granulated sugar
042 large eggs
051 teaspoon rose water
061/2 cup crushed pistachios
073 cups powdered sugar
088 oz cream cheese, softened
09Pink food coloring
101 teaspoon vanilla extract
112 teaspoons baking powder
121/2 cup milk

Instructions

Step 01

Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract and rose water.

Step 02

In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour mixture. Fold in half of the crushed pistachios.

Step 03

Divide batter evenly among prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Step 04

Beat softened cream cheese until smooth and fluffy. Gradually add powdered sugar, beating until well combined. Add rose water and a few drops of pink food coloring, beating until desired color is achieved.

Step 05

Transfer buttercream to a piping bag fitted with a star tip. Pipe decorative swirls on top of each cooled cupcake. Sprinkle with remaining crushed pistachios and garnish with rose petals if desired.

Notes

  1. Use high-quality rose water for best flavor - a little goes a long way
  2. Cream cheese should be at room temperature for smooth buttercream
  3. Store cupcakes covered in refrigerator for up to 3 days
  4. Crush pistachios by hand for better texture control
  5. Food coloring is optional but adds visual appeal

Tools You'll Need

  • 12-cup muffin tin
  • Paper cupcake liners
  • Electric mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Wire cooling rack
  • Piping bag with star tip
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy (butter, cream cheese, milk)
  • Tree nuts (pistachios)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g

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