Pistachio Rosewater Cupcakes

By Pavani Nandula  |  5th Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Pistachio Rosewater Cupcakes by Pavani Nandula at BetterButter
Pistachio Rosewater Cupcakesby Pavani Nandula
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About Pistachio Rosewater Cupcakes Recipe

I love Cupcakes, they are just perfectly portioned and involve minimal clean up. Here's one of my favorite flavored cupcakes with rosewater and pistachios. These vegan cupcakes are from a cookbook and they are so delicately flavored that they are always a big hit.

Pistachio Rosewater Cupcakes is one dish which makes its accompaniments tastier. With the right mix of flavours, Pistachio Rosewater Cupcakes has always been everyone's favourite. This recipe by Pavani Nandula is the perfect one to try at home for your family. The Pistachio Rosewater Cupcakes recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pistachio Rosewater Cupcakes is 10 minutes and the time taken for cooking is 25 minutes. This is recipe of Pistachio Rosewater Cupcakes is perfect to serve 12 people. Pistachio Rosewater Cupcakes is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pistachio Rosewater Cupcakes. So do try it next time and share your experience of cooking Pistachio Rosewater Cupcakes by commenting on this page below!

Pistachio Rosewater Cupcakes

Ingredients to make Pistachio Rosewater Cupcakes

  • all purpose flour - 1 cup + 2 tbsp
  • Cornstarch - 2 tbsp
  • Baking Powder - ½tsp
  • baking soda - ½tsp
  • salt - ¼tsp
  • Ground cardamom - generous pinch
  • yogurt or Curd - ½cup
  • Dairy or non-dairy Milk - 2/3 cup
  • oil - 1/3 cup
  • sugar - ¾cup + 2 tbsp
  • rosewater - 1~2 tbsp
  • Vanilla extract - 1 tsp
  • pistachios - 1/3 cup, finely chopped (lightly toasted, if desired)
  • For the Frosting: Whipping or Heavy cream - 1 cup
  • Confectioners sugar - 3 tbsp (or more if you like a sweeter frosting)
  • rose syrup - 1~2 tbsp

How to make Pistachio Rosewater Cupcakes

  1. Preheat oven to 350°F. Line muffin pan with 12 cupcake liners.
  2. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, vanilla extract (if using) and rosewater.
  3. Into the wet ingredients, sift in the flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until smooth, few small lumps are fine.
  4. Fold in chopped pistachios.
  5. Fill liners 3/4 th of the way. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Transfer to a cooling rack and let cool completely before frosting.
  7. For the whipped cream frosting: Whip cream, sugar and rose syrup until soft peaks form. Frost the completely cooled cupcakes.

Reviews for Pistachio Rosewater Cupcakes (2)

Sulabha Chandorkar4 years ago

Very tasty &easy to make

Sanjay Reddy4 years ago

Amazing muffin recipe, will try for sure :)