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Mini Rose Pistachio Cupcakes

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These Mini Rose Pistachio Cupcakes are light, fluffy, and delicately flavored with pistachios, topped with a silky buttercream frosting in a romantic rose swirl. A perfect treat for any celebration or special occasion!

Ingredients

Scale
  • For the Pistachio Cupcakes:
    • 1 cup (130g) all-purpose flour
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (30g) pistachio pudding mix (for flavor and moisture)
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup (120ml) whole milk
    • 1/4 cup (60ml) vegetable oil
    • 1 large egg
    • 1/2 tsp vanilla extract
    • 1/4 tsp almond extract (optional, for a nuttier flavor)
    • Green food coloring (optional)
  • For the Buttercream Frosting:
    • 1 cup (225g) unsalted butter, softened
    • 3 cups (375g) powdered sugar, sifted
    • 2 tbsp heavy cream or milk (adjust for consistency)
    • 1 tsp vanilla extract
    • Red gel food coloring

Instructions

  • Prepare for Baking:
    Preheat your oven to 350°F (175°C) and line a mini cupcake pan with liners.
  • Make the Pistachio Cupcake Batter:
    In a large bowl, whisk together the flour, sugar, pistachio pudding mix, baking powder, baking soda, and salt.
    In another bowl, mix the milk, vegetable oil, egg, vanilla extract, and almond extract. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
    If desired, add a few drops of green food coloring and mix gently to achieve a pastel green hue.
  • Bake the Cupcakes:
    Fill each mini cupcake liner about 2/3 full with batter. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Buttercream Frosting:
    In a large bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition.
    Add the heavy cream and vanilla extract, beating until light and fluffy. Add red gel food coloring, a little at a time, until you achieve a rosy pink color.
  • Decorate the Cupcakes:
    Transfer the frosting to a piping bag fitted with a rose tip. Pipe rose swirls on top of each cooled cupcake to create a romantic design.
  • Serve:
    Arrange the cupcakes on a platter and enjoy these delightful treats!

Notes

  • For a nuttier flavor, add almond extract to the batter.
  • If you don’t have pistachio pudding mix, you can substitute with ground pistachios for a more natural flavor.

Nutrition

Find it online: https://deliceflash.com/mini-rose-pistachio-cupcakes/