Pistachio and Rose Water Cupcakes

Name: Pistachio and Rose Water Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 to 18 cupcakes
Ingredients: 1 cup sweet butter, softened; 1 cup superfine sugar; 2 cups self-rising flour; 4 eggs; 1 teaspoon rose water; 1 cup cream cheese; 1 1/2 cups powdered sugar, sifted; 2 tablespoons rose water; 3 tablespoons pistachios, chopped

Submitted by ratherbeswimmin

"Try to use unsalted pistachios for this recipe."

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Ready In:: 1hr
Ingredients:: 9
Yields:: 12 to 18 cupcakes

ingredients

Cupcakes
1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 teaspoon rose water
Frosting
1 cup cream cheese
1 ¹⁄₂ cups powdered sugar, sifted
2 tablespoons rose water
3 tablespoons pistachios, chopped

directions

Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
Spoon batter into the cups; bake 20 minutes.
Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.