The Pistachio Cupcake Recipe is a delectable combination of fragrant spices, dry fruits and rose water that is very different from the regular cupcakes. Although it takes a little longer to prepare, these Pistachio Cupcake Recipe (with Eggless & Vegan options) are made with natural ingredients and are light and tasty, making them for perfect for festivals, or even a part of your kids lunch box.
Serve the Pistachio Cupcake Recipe as a quick snack for your kids along with Badam Sharbat Recipe (Almond Milk With Nuts & Spices) to keep it light.
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Cuisine: Continental
Course: Snack
Diet: Vegetarian
Equipments Used: Medium Cupcake/ Muffin Pan, Convection Microwave Oven
Cooks in 30 M
Total in 45 M
To begin making the Pistachio Cupcake recipe, we will first preheat the oven to 180 C and line the cupcake molds with the cupcake liners.
If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
In a mixing bowl, sift the flour, salt and baking powder. I like to double sift it, so the flour is more fluffy.
In a large bowl or the bowl of the stand mixer,beat in the butter, sugar and milk until light and fluffy. Gradually add in the eggs or the flax meal egg replacer and continue to beat.
Once combined, add in the flour mixture, pistachios, rose water, lemon in that order and just beat enough so that all the ingredients are well combined.
Spoon the cake batter into the lined cupcake cavities and bake them in a preheated oven at 180 C for 10-12 minutes until when a tester inserted comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool .
Serve the Pistachio Cupcake Recipe as a quick snack for your kids along with Badam Sharbat Recipe (Almond Milk With Nuts & Spices) to keep it light.