Rose and pistachio cupcakes

(21 ratings)

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Rose and pistachio cupcakes
Rose and pistachio cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Bite into these beautiful cupcakes with a hint of fragrant rosewater and crushed pistachio nuts, and you'll feel like you're having your afternoon tea in a garden of roses.


For the cupcakes:
  • 120g butter, softened
  • 160g caster sugar
  • 1tsp rosewater
  • 2 large eggs, room temperature (we used Ella Valentine eggs)
  • 200g self-raising flour
  • 1tsp baking powder
  • 2tbsp milk
  • 50g chopped pistachios, toasted
For the buttercream:
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1tsp rosewater
  • 2tbsp milk

Learn how to pipe the perfect iced-rose with our easy-to-follow video.


  1. For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
  2. Sift the flour and baking powder together in a large, clean bowl and set aside.
  3. In a separate large, clean bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
  4. Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition.
  5. Gently fold in the pistachios.
  6. Spoon the cupcake mixture into the cupcake cases and bake for 18-20 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
  7. For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
  8. Add the rosewater and milk.
  9. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.

Your rating

Average rating

  • 4
(21 ratings)

Your comments


Very easy to make and so pretty it was actually fun for someone who generally churns out a packet mix for a bunch of boys. A lovely cupcake to share with the girlfriends at a special morning tea. Best served the same day as I found they dried out a little on day 2. I iced mine with Tiffany Blue (Wilton Sky Blue) colour in the icing, with the chopped pistachios contrasting green and pink, and baby rose buds (bought in a spice souq in the Middle East so probably not available everywhere). They looked divine!


Beautiful recipe! I switched from my regular rosewater/pistachio recipe as this one looked much simpler and it was! I made the buttercream pink for a Breast Cancer fundraiser tonight and put tiny pink and white butterfly decorations on top. Have taste tested the cupcakes and they are so light and delicious. Thank you for this wonderful recipe.

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