Rosewater-Pistachio Cupcakes Recipe

Line a 12-cup muffin tray with paper liners. In the bowl of a stand mixer or a large bowl, whisk together the flour, sugar, baking powder, salt, and ground pistachios.

Add the butter to the dry ingredients and beat on medium speed until the mixture takes on a sandy texture, with the butter fully incorporated.

Gradually add the wet ingredients to the dry mixture in three additions, mixing on medium speed after each one until just combined. Once all the wet ingredients are incorporated, increase the speed to medium-high and beat for another 15 seconds to ensure a smooth batter.

Spoon the batter evenly into the prepared paper liners, filling each one about two-thirds full.

Carefully remove the baked cupcakes from the muffin tin and let them cool completely on a wire rack. This is important to keep the icing from melting later.

For the icing, in a clean bowl, beat the icing sugar and butter together on medium-high speed until the mixture is blended and smooth, about 3-5 minutes. It should look light and creamy.

Add the milk, food coloring, ground pistachios, and vanilla extract. Beat again until everything is fully blended, making sure to scrape down the bottom and sides of the bowl halfway through.

Check the consistency: if the icing seems too thin, gradually add more icing sugar until it reaches your desired piping consistency. If it's too thick, add more milk, a teaspoon at a time, until it's pipeable. Once the cupcakes are completely cool, pipe the icing generously onto each one.