Pistachio Cardamom Cupcakes with Rosewater Frosting!

Pistachio Cardamom Cupcakes with Rosewater Frosting! Light, fluffy melt in your mouth texture... what more could you want from a cupcake. These pistachio cardamom cupcakes are one of the best cupcake recipes I've ever made! If you're looking to spice up your cupcakes, or want to try something new, look no further than these cupcakes with flavors from the Middle East!

5 from 4 votes

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Prep Time 10

Cook Time 18

Total Time 28

Course baking, Dessert, Snack

Cuisine American, Arabic, Middle Eastern

Servings cupcakes

Calories 380 kcal

Equipment

Ingredients

Cardamom Pistachio Cupcakes:

½ cup organic butter, softened
1 cup brown sugar
2 lg eggs, room temperature
1 tablespoon lemon zest approximately zest of 1 lemon
½ teaspoon pure vanilla extract
1 ¼ cup cake flour
¼ cup pulverized pistachios see notes
1 ½ teaspoon baking powder
2 teaspoon ground cardamom
½ teaspoon pink sea salt
½ cup whole milk

For the rosewater frosting:

½ cup organic butter, softened
1 cup labneh, room temperature or cream cheese
¼ teaspoon ground cardamom
pinch pink sea salt
1-2 tablespoon rose water
3 cups powdered sugar

Toppings/decorations:

rose petals
crushed pistachios

Instructions

How to make pistachio cardamom cupcakes

*Preheat oven to 350 degrees Fahrenheit and adjust rack to the center of the oven*
First, beat the ½ cup of soft butter and 1 cup of brown sugar together in a large bowl until light and fluffy.
Next, add 2 room temperature eggs, 1 tablespoon lemon zest, and ½ teaspoon pure vanilla extract. Beat until combined.
In a separate bowl, sift together your dry ingredients.
½ cup organic butter, softened, 1 cup brown sugar, 2 lg eggs, room temperature, 1 tablespoon lemon zest, ½ teaspoon pure vanilla extract, 1 ¼ cup cake flour, ¼ cup pulverized pistachios, 1 ½ teaspoon baking powder, 2 teaspoon ground cardamom, ½ teaspoon pink sea salt
Add half the dry ingredients to the egg mixture. Mix till just combined.
Next, add ½ cup whole milk. Mix till just combined.
½ cup whole milk
Finish with the remaining half of dry ingredients. Mix till just combined.
Divide pistachio cardamom cupcake batter evenly between 12 muffin tins.
Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean. Cool cupcakes completely before frosting.

How to make the rosewater glaze or frosting:

In a bowl, beat together softened butter, labneh, ground cardamom, sea salt, and rose water till smooth.
*Use cream cheese in place of labneh for thicker frosting*
½ cup organic butter, softened, 1 cup labneh, room temperature, ¼ teaspoon ground cardamom, pinch pink sea salt, 1-2 tablespoon rose water
Gradually add the powdered sugar.
3 cups powdered sugar
Keep beating till your frosting is completely smooth and no lumps remain.
Frost and decorate your cooled cupcakes. Enjoy!
rose petals, crushed pistachios

Notes

HOW TO MAKE PULVERIZED PISTACHIOS- Simply measure out a heaping ¼ cup of whole shelled pistachios. Use either your blender or food processor to pulse them until they are the texture of fine crumbs.

Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed.

Nutrition

Serving: 1cardamom pistachio cupcakeCalories: 380kcalCarbohydrates: 45gProtein: 7gFat: 17.2gSaturated Fat: 9.75gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.6gCholesterol: 41mgPotassium: 109mgFiber: 1gSugar: 37gVitamin A: 473IUCalcium: 75mgIron: 0.36mg

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