Pistachio Almond Cupcakes with Rosewater Buttercream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Nutty pistachio cupcakes enriched with almond flour and topped with fragrant rosewater-infused buttercream. This Mediterranean-inspired recipe, ready in about 40 minutes, layers all-purpose flour, almond flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 12 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Stand mixers worth buying for baking like this → Best Stand Mixers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together 100 grams all-purpose flour, 50 grams almond flour, 1 teaspoon baking powder, and 50 grams ground pistachios.
  2. Step 2: In a large bowl, cream 115 grams softened unsalted butter with 140 grams granulated sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each.
  3. Step 3: Mix in 1 teaspoon vanilla extract. Alternate adding the dry flour mixture and 60 milliliters whole milk to the butter mixture, starting and ending with the flour, mixing gently until combined.
  4. Step 4: Spoon batter evenly into cupcake liners, filling about 2/3 full. Bake for 18-22 minutes until a toothpick inserted comes out clean. Let cool completely.
  5. Step 5: For the frosting, beat 115 grams softened unsalted butter until creamy. Gradually add 180 grams powdered sugar, then beat in 1 teaspoon rosewater and 1 tablespoon milk until smooth and fluffy.
  6. Step 6: Frost the cooled cupcakes and sprinkle 2 tablespoons chopped pistachios on top for garnish.

Related recipes