Pistachio & Rose Petal Cupcakes

Makes 5 Large cupcakes or 7 medium cupcakes

  • 125g Butter, unsalted
  • 100g Caster Sugar
  • 2 free-range Eggs
  • 110g Pistachio Nuts, finely ground
  • 50g Plain Flour, sifted
  • Zest of 1 unwaxed Lemon, finely chopped


  • 150g Icing Sugar, sifted
  • 25g Butter, unsalted and softened
  • 75g Cream Cheese, cold from the fridge
  • 4 drops red food colouring
  • Dried Rose petals
  • Few Pistachio Nuts, chopped into slivers


  • Cream the softened butter and sugar together until it is light, pale and fluffy.
  • Beat the eggs lightly and add into the butter and sugar mixture a little at a time, incorporating well after each addition.
  • Add in all the ground pistachio nuts and the zested lemon rind, mixing well into the mixture.
  • Fold in the sifted plain flour.
  • Place 5 large cupcake cases, or 7 medium cupcake cases into a muffin tray.
  • Divide the batter between the cupcake cakes, filling them two-thirds of the way up.  
  • Bake for 20-25 minutes at 165 degrees (fan-assisted), or equivalent.
  • Remove from the oven once an inserted skewer comes out clean and allow to cool.
  • For the frosting, beat the icing sugar and the butter together until it is well mixed.
  • Add all the cold cream cheese and the red food colouring and beat until it is light and fluffy for about 5 minutes, but do not overbeat.
  • Spoon the frosting onto each cupcake and smooth with a spatula.
  • Decorate each cupcake with the dried rose petals and pistachio slivers.


  • Grind the pistachio nuts in a small coffee grinder. I use one exclusively for nuts and spices, used only for desserts.
  • You can substitute the plain flour in the recipe for gluten free plain flour and then the cupcakes are suitable for anyone with a gluten intolerance.
  • When smoothing the frosting onto the cupcakes, use a spatula. In order to get a very smooth finish, dip the spatula into hot water before smoothing it. Alternatively, you can pipe the frosting onto the cupcakes if you wish.
  • Instead of 5 large cupcakes, you can make miniature-sized ones as part of an afternoon tea.