Rosewater & Pistachio Cupcakes!

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Pretty in Pink & Green cupcakes with a lovely hint of Rosewater & Pistachio!


Pistachio is definitely a favourite of mine, as you might already be able to tell from the other recipes on my blog… I have however always loved combining pistachio with other flavours – and the fact that I hadn’t posted my recipe for these beauties already shocked me! (I was asked to bake some for a birthday, so this seemed the perfect opportunity!)

I loooove to make my cupcakes as simply and easily as possible, yet make them look as good as I can! Sometimes I admit that I am rushed, so they look a tad meh, but the taste is always there! These cupcakes are gorgeous in my opinion as the colours area match made in heaven – the delicate colour of the buttercream mixed with the chopped decorations provide a pretty contrast – definitely worth the minimal effort!


Rosewater is a wonderful flavour – very floral unsurprisingly, but a delicate flavour when used correctly, and when used with pistachio its a marriage made in heaven! The cupcakes become delicate little treats – perfect for any occasion!

The flavouring of Rosewater however can be quite intimidating to those who haven’t tried it, but trust me, if you use it in moderation (a little goes a long way!) then you should utterly love it – I certainly do and I love my classic flavours!


This recipes makes 12 cupcakes! 


– 150g Butter
– 150g Caster Sugar
– 150g Self-Raising Flour
– 3 Medium Eggs
– 1/2tsp Baking Powder
– 1/2tsp Rosewater
– 65g Pistachios, chopped finely

– 125g Butter, room temperature
– 450g Icing Sugar
– 1-3tbsp Whole Milk
– Pink Food Colouring
– 3-5drops Rosewater
– Chopped Pistachios
– Freeze Dried Raspberries



1) To bake the Cupcakes – Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases!

2) Cream together the Butter and Caster Sugar until light and fluffy, add the Self -Raising Flour, Eggs, Baking Powder, & Rosewater and beat again until combined well. Fold in the Pistachios and spoon into the cases.

3) Bake the Cupcakes in the oven for 15-20 minutes (mine usually take 18 minutes in my oven!) and then leave to cool on a wire rack.

4) To decorate the Cupcakes – Beat the Butter in a stand mixer until smooth, this will take a couple of minutes. Add the icing sugar gradually whilst continuously mixing (I add mine 100g/150g a time) and beat it with the milk till you get the texture you want. I beat my Buttercream for 4-5 minutes to make it very smooth and light!

5) Add enough food colouring and the rosewater to get the colour you want and continue to beat!

6) Decorate the Cupcakes how you like – I used my Open Star Tip! And then sprinkle on anything you like, I used some chopped pistachios and freeze dried raspberries!


Tips and Ideas

These cupcakes will last in an airtight container for 2-3 days and can also be stored in the fridge for 3-4 days! 🙂

I find that Rosewater is quite a strong taste so you really don’t need much at all to make it flavoursome and tasty so be careful to not go crazy!



P.S. how cute are these cupcake cases!!

You can find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



    1. I haven’t personally tried it with this recipe, but I don’t see why not! 65g might be a smidge too much though as desiccated coconut is so light, so maybe try 50g or so first? x

  1. Hi Jane!

    These look so good, I’m hoping to try them out later this week but just wondering where you bought the Rose Water from? I am in the UK so wanted to know if it is something I can pick up from one of the world food sections in the supermarket or if it will be in the baking section – I have seen the Nielson-Massey Rose extract but guessing this is super concentrated and not the same as standard Rose water 🙂

    Thanks! xxxx

  2. I’m going to try these this week. They look amazing. Can you tell me though.. Do you use unsalted pistachio please xx

  3. Hey Jane. I would just like to say that i LOVE LOVE your blog and the bakes you create. They are of amazing combinations and packed with delicious flavour. Thank you. You inspire me to bake even more and experiment with different flavours and different bakes.

    I was just wondering, do you have a brand name for the nozzles you use and where did you purchase them from? Also did you use salted/unsalted/baking butter for the buttercream in this recipe, and where do you normally purchase your unsalted butter from because i live in the UK too and i tend to use the one from Aldi or Farmfoods.

    Thanks Again x

    1. I’m afraid I have no idea where they’re from now as I got them so long ago but I’m on the search for the most similar ones I can find anyway which I will be posting about soon!
      And I use Unsalted! And I just use any own brand from any supermarket! ☺ xx

    2. Your rosewater cakes didn’t work and I followed the recipe perfectly.
      1 cup of self raising flour doesn’t seem enough for 3 eggs
      Mine turned out very eggy and didn’t cook properly.

    3. I’m afraid if it didn’t work, you didn’t follow the recipe. My recipe says 150g of flour, not ‘1 cup’ so your measuring isn’t correct clearly. My recipe is a standard cupcake mix which works every time.

  4. I just made these and they taste sensational! Im not a fan of sweet buttercream so i did do my own icing: butter, cream cheese, icing sugar and rosewater and they taste so delicious. Thank u for the recipe! Can’t wait to try out more of your fab looking sweets

  5. I made these cup cakes following the recipe and they turned out great! We found the frosting on the sweeter side but I think that’s just us. Friends found it perfect. If I reduce the quantity of sugar in frosting will it be less stiff when piping? It’s my first time frosting because I never seem to get it right, I just avoid them but this recipe is too fabulous with frosting to be ignored. Please let me know your thoughts.

  6. These are stunning! Rosewater has always been a flavour I’m cautious with in the kitchen but not now I can make this recipe – thank you 🙂

  7. Those cupcake are perfect, I love them! Great job. I love rose water and will be trying to incorporate some to my next batch of cupcakes, thanks for the inspiration 🙂 Great post.

  8. These look so good! I read down through the comments – you use tide water essence? Or is it from the bottle of rose water I can buy in my local Asian store? The very smell of rose water brings me straight back to Kuwait, where I lived a very happy 5 years. Cardamon does the same for me. I used pistachios in a Mille feuille recipe on my blog – I’d love you to have a look – now thinking rose water was what was missing from it!

    1. Im in the UK so I buy them from supermarkets – they’d be with the vanilla flavouring for example in little bottles? 🙂 But elsewhere Im not sure – all the bottles come in different shapes and sizes!

  9. Now I have another way to use my left-over rosewater! Just gotta get some pistachios to go with it (You’d think I’d have a stash somewhere, but apparently not…)

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