Baked with loveAlways eggless
Eggless rose and pistachio cupcakes with pale pink buttercream, dried rose petals and chopped pistachios
Cupcakes

Rose & Pistachio Cupcakes

Recipe at a glance

Prep time
20 mins
Cook time
20 mins
Total time
1 hour
Servings
12 cupcakes

The prettiest cupcake on the site. Soft sponge scented with rose water, topped with a blush pink rose buttercream, crushed pistachios and a scatter of dried rose petals. A gulkand daydream.

egglesscupcakesrosepistachioindian-inspiredcelebration

Ingredients

16 items

  • For the sponge

  • For the rose buttercream

Step-by-step method

Family-friendly

Two lists so everyone knows their job — grown-ups handle heat and blades, little hands do the fun bits.

🧒 Little Baker Jobs

  • 🥣 Measure the flour and sugar.
  • 🌹 Add the rose water to the batter.
  • 🧁 Spoon batter into the cases.
  • ✨ Sprinkle pistachios and rose petals on top.

👩 Grown-Up Jobs

  • 🔥 Preheat the oven to 175°C.
  • ♨️ Bake and cool the cupcakes fully.
  • 🌀 Tint and pipe the rose buttercream.
Full detailed method
  1. 1Whisk flour, baking powder, baking soda and salt.
  2. 2Whisk sugar, oil, milk, rose water, cardamom and lemon juice.
  3. 3Fold wet into dry. Divide between 12 lined cases.
  4. 4Bake at 175°C for 18–20 mins until a skewer comes out clean. Cool fully.
  5. 5Make the rose buttercream — always start with the butter alone: put the softened butter in a large bowl. Using an electric hand whisk, or a stand mixer with the paddle attachment, beat on medium-high for 4–5 minutes until almost white, whipped and airy. Only using a hand whisk? Beat vigorously for 6–8 minutes.
  6. 6On the lowest speed, add the icing sugar a heaped spoonful at a time. Add the milk, rose water and a tiny drop of pink food colour (dip a skewer in and swirl — you can always add more). Beat back on medium-high for 3–4 minutes until pale, silky and blushed pink. Pipe soft swirls onto each cupcake with a large star nozzle and top with pistachios and rose petals.

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