Pistachio and Rose Water Cupcakes

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Recipe by ratherbeswimmin

Try to use unsalted pistachios for this recipe.

Ingredients Nutrition


  1. Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
  2. Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
  3. Spoon batter into the cups; bake 20 minutes.
  4. Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
  5. Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
  6. Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.

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