Description
Delightfully delicate Mini Rose Pistachio Cupcakes featuring a moist pistachio-infused batter enhanced with fragrant rose water. Topped with a silky rose buttercream frosting and garnished with crunchy chopped pistachios, these mini treats are perfect for elegant gatherings or sweet everyday indulgences.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup ground pistachios (finely ground)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp rose water
- 1/2 tsp vanilla extract
- 1/4 cup whole milk (or non-dairy alternative)
- 1/4 cup sour cream (or Greek yogurt for a tangier flavor)
Rose Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tbsp rose water (adjust to taste)
- 1-2 tbsp milk (or non-dairy milk)
- Pink food coloring (optional, for a pastel tint)
- 1/4 cup finely chopped pistachios (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper cupcake liners. This recipe yields approximately 12 mini cupcakes.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes using a hand or stand mixer.
- Add Egg and Flavorings: Beat in the large egg until fully incorporated, then mix in the rose water and vanilla extract to infuse the batter with fragrant aromas.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk with sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared mini muffin liners, filling each about two-thirds full to allow space for expansion during baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Make Rose Buttercream Frosting: Beat the softened butter in a medium bowl until it becomes smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar in 1/4 cup increments, beating well after each addition.
- Add Liquid and Color: Stir in the rose water and milk, continuing to beat until the frosting is light and fluffy. If desired, add a small amount of pink food coloring to achieve a soft pastel tint.
- Adjust Frosting Consistency: If the frosting is too thin, add more powdered sugar; if too thick, add a bit more milk to reach the perfect spreading or piping consistency.
- Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or a knife to frost each mini cupcake with the rose buttercream in a decorative swirl.
- Garnish: Sprinkle finely chopped pistachios atop the frosting for added texture and to highlight the pistachio flavor.
- Serve and Enjoy: Present these charming Mini Rose Pistachio Cupcakes at tea parties, showers, or any special occasion and enjoy the delicate flavors and lovely presentation.
Notes
- Do not overmix the batter to keep the cupcakes tender and light.
- For a tangier cupcake flavor, substitute sour cream with Greek yogurt.
- Pink food coloring is optional but adds a pretty pastel hue to the frosting.
- Ground pistachios should be finely ground to avoid a gritty texture in the batter.
- Room temperature ingredients like butter, egg, and sour cream mix better for a smooth batter.
- Use a toothpick test to avoid overbaking and keep cupcakes moist.
- Can substitute non-dairy milk and butter alternatives for a dairy-free version.
