Rose and pistachio cupcakes recipe

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serves: 12
Skill: easy
Prep: 15 min
Cooking: 20 min
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  • 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.

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