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Pistachio Rosewater Cupcakes

Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes


For the Pistachio Cupcakes:

  • 1 cup All purpose Flour plus 2tbsp
  • 2 tbsps Cornstarch
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • pinch Cardamom Ground - generous
  • ½ cup Vanilla Soy Yogurt (I used sour cream, even regular yogurt would work)
  • cup Soy milk Rice Milk or
  • cup Canola Oil
  • ¾ cup Sugar - plus 2tbsp
  • 1 - 2 tbsps Rosewater
  • 1 tsp Vanilla extract (optional)
  • cup Pistachios - finely chopped (lightly toasted, if desired)

Rosewater Glaze:

  • 1¼ - 1½ cups Sugar Confectioners - sifted
  • 1 tbsp Butter Margarine /
  • ½ tsp Rosewater
  • 1 tsp Rose syrup
  • 2 - 3 tsps Soy milk Milk / (optional)


  • Preheat oven to 350°F. Line muffin pan with 12 cupcake liners.
  • In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, vanilla extract (if using) and rosewater.
  • Sift the flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until smooth, few small lumps are fine.
  • Fold in chopped pistachios.
  • Fill liners ¾s of the way. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer to a cooling rack and let cool completely before frosting.
  • With a fork, cream together half of the confectioners sugar and butter/ margarine till mixture resembles fine crumbs.
  • Add in soymilk/ milk, rose water and rose syrup and beat in the remaining confectioner's sugar. Mixture should have the consistency of a thick batter with a satiny sheen. Adjust consistency by adding soymilk or confectioner's sugar.


This is my this week's entry to Valli's 'Cooking from the Cookbook Challenge'.
Update December 2013: Sending these cupcakes over to Valli's Cake Mela.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!