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Photo of Pistachio Rosewater Cupcakes by Pavani Nandula at BetterButter

Pistachio Rosewater Cupcakes

Pavani Nandula
10 minutes
Prep Time
25 minutes
Cook Time
12 People
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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.

Recipe Tags

  • Egg-free
  • Easy
  • Kids Birthday
  • Baking
  • Dessert
  • Vegan

Ingredients Serving: 12

  1. All purpose Flour - 1 cup + 2 tbsp
  2. Cornstarch - 2 tbsp
  3. Baking Powder - ½tsp
  4. Baking Soda - ½tsp
  5. salt - ¼tsp
  6. Ground cardamom - generous pinch
  7. yogurt or Curd - ½cup
  8. Dairy or non-dairy Milk - 2/3 cup
  9. oil - 1/3 cup
  10. sugar - ¾cup + 2 tbsp
  11. Rosewater - 1~2 tbsp
  12. Vanilla extract - 1 tsp
  13. pistachios - 1/3 cup, finely chopped (lightly toasted, if desired)
  14. For the Frosting: Whipping or Heavy cream - 1 cup
  15. Confectioners sugar - 3 tbsp (or more if you like a sweeter frosting)
  16. rose syrup - 1~2 tbsp


  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 (2)  

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Sulabha Chandorkar
Sulabha Chandorkar   Nov-20-2016

Very tasty &easy to make

Sanjay Reddy
Sanjay Reddy   Jun-06-2016

Amazing muffin recipe, will try for sure :)

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