Rosewater Pistachio Cupcakes



Posted April 5, 2022 (Last updated April 5, 2022)



Total Time

1hrs 13mins



Delicate and moist, these elegant cupcakes refer gently to Middle Eastern flavors. For an added pink note, sprinkle with fresh pomegranate seeds and dried rose petals.


  • Vegetable oil icon
    Vegetable oil70 g
  • Honey icon
    Honey2 tablespoons
  • Rosewater extract icon
    Rosewater extract4 teaspoons
  • Egg icon
  • Ground almonds icon
    Ground almonds200 g
  • Pistachios icon
    Pistachios40 gground
  • All purpose flour icon
    All purpose flour60 g
  • Salt icon
    Salt1 g
  • Baking powder icon
    Baking powder1 teaspoon
  • Powdered sugar icon
    Powdered sugar60 g
  • Granulated sugar icon
    Granulated sugar60 g
  • Heavy cream icon
    Heavy cream150 g
  • Mascarpone cheese icon
    Mascarpone cheese250 g
  • Powdered sugar icon
    Powdered sugar2 tablespoons
  • Vanilla extract icon
    Vanilla extract½ teaspoon
  • Food coloring icon
    Food coloringas needed
  • Pistachios icon
    Pistachiosas neededchopped
  • Unsalted butter icon
    Unsalted butter100 g

  • 1. Pre-heat oven - 179°C
  • 2. Line a clean muffin pan with paper cupcake cups
  • 3. Melt unsalted butter in microwave safe large glass bowl in microwave - low heat
  • 4. Add vegetable oil, honey, rosewater extract and egg; whisk until combined
  • 5. Add ground almonds, pistachios, all purpose flour, salt, baking powder, powdered sugar and granulated sugar to a clean large mixing bowl; mix until combined
  • 6. Transfer dry ingredients to wet and mix briefly until just combined
  • 7. Pour batter into muffin pan
  • 8. Bake until golden brown - 17 min, 179°C
  • 9. Let cool completely
  • 10. Add heavy cream to a clean stand mixer bowl
  • 11. Whisk until stiff
  • 12. Add mascarpone cheese, powdered sugar, vanilla extract and food coloring
  • 13. Fold together until combined
  • 14. Frost cupcakes with a palette knife or piping bag
  • 15. Garnish with pistachios

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