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Eggless rose and pistachio cupcakes topped with rose-scented buttercream, crushed pistachios, and dried rose petals.

Eggless Rose Pistachio Cupcakes

These Rose and Pistachio Cupcakes are eggless, fragrant, and perfect for festive celebrations. With a soft cardamom-kissed sponge flavored with rose water and pistachios, topped with creamy rose buttercream, they bring a floral and nutty twist to Diwali cupcakes.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Indian
Servings: 12 cupcakes
Author: Shilpa

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Piping bag with star tip

Ingredients

For the cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened (or ⅓ cup butter + 2 tablespoon oil)
  • ¾ cup granulated sugar
  • 1 cup whole milk room temperature
  • 1 tablespoon white vinegar or lemon juice
  • 1 teaspoon rose water
  • ½ cup pistachios finely chopped, plus more for garnish

For the frosting

  • 1 cup unsalted butter softened
  • 2½-3 cups powdered sugar sifted
  • 1-2 tablespoons milk
  • ½-1 teaspoon rose water

Instructions

  • Preheat oven to 350℉ and line a 12-cup muffin tin with cupcake liners.
  • In a small bowl, combine milk with vinegar or lemon juice. Let sit for 5 minutes to curdle (buttermilk).
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Mix in the curdled milk and rose water.
  • Gradually fold in the dry ingredients until just combined. Gently stir in pistachios.
  • Divide the batter evenly among liners, filling about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
  • For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in milk and rose water until frosting is fluffy.
  • Pipe swirls of frosting onto cooled cupcakes. Garnish with extra pistachios and rose petals.

Notes

  • If using strong rose water, start with ½ teaspoon and taste before adding more.
  • For extra moisture in this eggless cupcake, replace 2 tablespoon butter with neutral oil.
  • Frosted cupcakes should be stored in an airtight container at room temperature for up to 1 day, or refrigerated for up to 3 days.
  • Best served fresh, as floral flavors are most vibrant within the first 24 hours.

Nutrition

Calories: 390kcal | Carbohydrates: 37g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 136mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 765IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 1mg
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