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Raspberry Rose Water Cupcakes

Raspberry Rose Water Cupcakes

Vanilla bean cupcakes swirled with tart raspberry puree then topped with a luscious rose water infused raspberry frosting, and sprinkled with chopped pistachios. Take your taste buds on an exotic vacation with these Raspberry Rose Water Cupcakes!
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings 12

Ingredients
  

Cupcakes

  • 1½ cups all-purpose unbleached flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • ½ cup + 2 tablespoons milk

Raspberry Puree

  • 2 cups raspberries

Raspberry Rose Water Frosting

  • 2 cups softened butter
  • 3 1/2 Tbs raspberry puree
  • 3 cups powdered sugar
  • 1/2 tsp rose water
  • Fresh raspberries and chopped pistachios for topping

Instructions
 

Cupcakes

  • Set your oven to 350 F and line your cupcake pan with liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add eggs one a time and mix well after each one. Add the vanilla bean paste and mix well.
  • Mix in the flour in batches alternating between the milk. Start and end with the flour.
  • Scoop the batter and fill the cupcake liners ⅔ full and set aside.

Raspberry Puree

  • Place raspberries in a food processor and blend until smooth.
  • Using a fine mesh strainer, separate the seeds from the puree.
  • In a small saucepan, cook the puree over medium low heat until reduced to half.
  • Take half of the puree and blend with 1 tsp sugar and set aside to cool.
  • Once cooled, take the sweetened puree and drizzle about 1/4 tsp on top of each cupcake. Swirl the puree into the cupcake batter.

Raspberry Rosewater Frosting

  • In large bowl, beat the softened butter until fluffy.
  • Mix in 1 cup of sugar and 3 tbs of the unsweetened raspberry puree and beat some more.
  • Add 1/2 tsp of rose water and mix again.
  • Add the rest of the sugar and beat on high until fluffy.

Assembly

  • Pipe a dollop of frosting on each cupcake and cover with chopped pistachios.
  • Pipe more frosting using a star tip and then top with a raspberry.