Description
Delightful Orange Pistachio Cupcakes topped with fragrant Rosewater Icing, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- Zest of 2 large oranges
- ½ cup (120ml) fresh orange juice
- ½ cup (60g) shelled pistachios, chopped
For the Rosewater Icing:
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1–2 tbsp rosewater (to taste)
- 1–2 tbsp milk or cream
- Pink food coloring (optional)
- Chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the orange zest and juice.
- Gradually fold the dry mixture into the wet mixture until just combined, then gently fold in the chopped pistachios.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack.
- For the icing, beat the softened butter until creamy, then gradually add the powdered sugar, rosewater, and milk or cream until smooth and fluffy. Add food coloring if desired.
- Once the cupcakes are completely cool, ice them and sprinkle with chopped pistachios.
Notes
- Store iced cupcakes in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week or freeze uniced cupcakes for up to 3 months.
- Let cupcakes cool completely before icing to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Orange, Pistachio, Cupcakes, Rosewater, Icing, Dessert