Rose and pistachio cupcakes recipe

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15 min


20 min

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. A wonderfully fragrant treat, these beautiful cupcakes go perfectly with a cup of tea – serve them up to your guests and they’ll all be really impressed.


  • 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


  • For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.

  • Sift the flour and baking powder together in a large, clean bowl and set aside.

  • 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.

  • Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition.

  • Gently fold in the pistachios.

  • 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.

  • For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.

  • Add the rosewater and milk.

  • Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.

Top tip for making Rose and pistachio cupcakes

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

Click to rate
(206 ratings)
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