Description
Delight in these delicate Mini Rose Pistachio Cupcakes, a Middle Eastern-inspired dessert featuring finely ground pistachios and fragrant rose water. Light, flavorful, and garnished with crushed pistachios and dried rose petals, these cupcakes offer a perfect balance of nutty crunch and floral elegance.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled pistachios, unsalted and finely ground
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1/2 cup whole milk
- Pink food coloring (optional)
Garnish
- Crushed pistachios
- Dried rose petals
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners to prevent sticking and ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a bowl, whisk together the finely ground pistachios, all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and pistachios in the batter.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Flavors: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and rose water to infuse the batter with fragrant flavors.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with milk starting and ending with the dry mixture to maintain batter consistency. Mix just until combined to avoid overmixing.
- Add Coloring: If desired, add a drop or two of pink food coloring for a subtle rosy hue and gently mix until uniform in color.
- Fill Muffin Liners: Spoon the batter into the prepared mini muffin liners, filling each about 3/4 full to allow room for rising.
- Bake: Bake for 12–15 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, which prevents sogginess.
- Frost and Garnish: Once cool, frost with rose-flavored buttercream frosting and garnish with crushed pistachios and dried rose petals for an elegant finish.
Notes
- Rose water has a strong flavor—start with less and adjust to your taste to avoid overpowering the cupcakes.
- For added depth, toast the pistachios lightly before grinding to enhance their nutty aroma.
- To make standard-sized cupcakes, increase the baking time to 18–22 minutes and adjust batter quantity per muffin cup accordingly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 110
- Sugar: 8g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
