Pistachio Rose Cupcakes


These cupcakes are devine! The flavors complement each other so well, and it tastes like a modern middle eastern dessert. Leave out the Syrup if you don’t want it to be extra sweet, but it adds a nice touch!

Yield: 24 mini cupcakes


-1/2 cup butter (softened)
-1/2 cup caster sugar
-3/4 cup raw pistachios-chopped

-1/2 cup all purpose flour
-1 teaspoons baking powder
-1/4 teaspoon salt
-2 eggs
-3 tablespoons rosewater
-1/2 cup Atar (scented syrup)

Rosewater Cream Frosting:
-1/2 cup butter
-1 cup powdered sugar
-1 tablespoon rosewater


-1+1/2 cup sugar
-1+1/4 cup water
-1 tablespoon rosewater
-1 teaspoon lemon juice



Dissolve sugar in water in heavy pan over medium heat, stirring occasionally. Bring to boil, add lemon juice and boil over medium-low heat for ~6 minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup cloudy. Add Rose water, boil 30 seconds longer. When cool, the consistency should be similar to thin honey.


Preheat oven to 350 degrees. In your mixer, cream the sugar and butter until light and fluffy about 5 minutes. Add the eggs 1 at a time and mix well between each one. Stir in the rosewater. In a separate bowl, add the flour, baking powder, and salt. Mix well. Finally, stir in the pistachios. Mix together the wet and dry ingredients and fold with a spatula until the ingredients are well mixed.

Bake for about 20 minutes or until they’re a golden brown color on top.

When done, let the cupcakes cool and make holes in the cupcakes with a straw. Then pour a teaspoon of the scented syrup all over the top, and into the holes

Rosewater Cream Frosting:
First, mix the butter, then slowly add the powdered sugar and the rosewater. Mix together until it’s fluffy and there’s no lumps.

Frost the cupcakes, garnish the top… and ENJOY with a nice cup of tea 🙂





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