Pistachio Cream Filled Cupcakes with Rose Water Buttercream
Delicate vanilla cupcakes filled with a rich pistachio cream and topped with an aromatic rose water buttercream. These elegant cupcakes are perfect for special occasions, offering a unique blend of nutty and floral flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened, for cupcakes
- 2 large eggs room temperature
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup whole milk room temperature
- 1 cup shelled pistachios finely ground, for cream filling
- 0.5 cup powdered sugar for cream filling
- 1 cup unsalted butter softened, for buttercream
- 3 cups powdered sugar sifted, for buttercream
- 1 tbsp rose water pure, for buttercream
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Make-ahead: Prepare the cupcakes and pistachio cream a day ahead; assemble and frost the day of serving for best texture. Variations: Substitute almond extract for a different floral note, or use gluten-free flour for a gluten-free version. Serve with a cup of tea or coffee for a delightful dessert pairing.