Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup finely chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and rosewater.
- Gradually mix dry ingredients into the wet mixture while alternating with milk; fold in chopped pistachios.
- Divide batter into cupcake liners and bake for 18-20 minutes until golden brown.
- Allow to cool completely before frosting with rose buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg