Rose and Pistachio Cupcakes

So with spring finally blossoming, I thought I’d try my hand at something a little different to bake. Instead of opting for a sticky and indulgent chocolate-filled recipe, I have baked a batch of fragrant rose and pistachio cupcakes.

I am not usually a fan of floral-infused flavours but after sampling some of Sift’s raspberry and rose cakes last month, I was inspired to have a go at something similar.

I really like this recipe, it’s simple and very fitting for the springtime. Tucking into one of these badboys is kind of like ploughing your face into a bunch of fresh roses. Rose and pistachio nuts are two harmonious flavours that work really well together and all in all, product a really light and fluffy cake.

Rose and Pistachio Cupcakes

I would definitely give this rose and pistachio cupcake recipe a try if you like sweet-scented flavours and want to impress your loved ones with a sophisticated sounding recipe. We can all try and be classy sometimes, right?


For the Rose and Pistachio Cupcakes

  • 200g Self-Raising Flour
  • 160g Caster Sugar
  • 1tsp Baking Powder
  • 60g Chopped Pistachio Kernels
  • 120g Unsalted Butter (I use Stork)
  • 2 Large Eggs
  • 2 tbsp Whole Milk
  • 1 tsp Rosewater

For the Rose Buttercream

  • 240g Unsalted Butter (I use Lescure)
  • 400g Icing Sugar, Sifted
  • 2 tbsp Whole Milk
  • 1 tsp Rosewater
  • 60g Chopped Pistachio Kernels (for decoration)


1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Add the butter and sugar to a large mixing bowl and cream together until light and fluffy. Add the eggs to the mixture one at a time, beating well in between each addition. Add in the rosewater and mix until thoroughly combined.

3. Sift the flour and baking powder and fold this into the mixture in two parts. Add the first half, followed by the milk and then add in the second half, beating until the mixture is smooth and combined. Finally fold in the chopped pistachios.

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the rose buttercream on top.

5. In the meantime, you can make the rose buttercream. Pop your butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk and rosewater. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the rose buttercream into a piping bag and pipe onto the cakes (I used a close star nozzle for these cupcakes). Finally, garnish with some crushed pistachio kernels.

Rose and Pistachio Cupcake Recipe

I hope you like them! For more cupcake recipes and cake ventures, browse my blog. And don’t forget to check out my insta for pretty pictures that may or may not give you cake cravings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s