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Rosewater Cupcakes

Course: Cupcakes
Cuisine: American
Keyword: Easy cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 9 Cupcakes
Calories: 359kcal
Sweet and delicately fragrant cupcakes.
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  • ½ cup butter softened
  • ¼ cup erythritol
  • 2 tablespoons coconut milk
  • 1 teaspoon rose water essence
  • 2-3 drops red food colouring/raspberry juice for pink colouring
  • 1 oz pistachio nuts roughly chopped


  • Preheat the oven to 180C/350F degrees.
  • Mix the almond flour, baking soda and salt together.
  • In another bowl mix the butter, water, eggs, erythritol and rosewater.
  • Combine the wet and dry ingredients together, and stir well.
  • Pour the mixture into cupcake cases in a muffin/cupcake tin.
  • Bake for 20 to 23 minutes until firm.
  • Whilst the cakes are cooling make the butter cream topping
  • Blend the butter and erythritol in a bowl until smooth and creamy.
  • Add the coconut milk a tablespoon at a time.
  • Add the food colouring and rosewater and blend until smooth.
  • Smother (or pipe if you are neater) the butter cream over the top of the cupcakes.
  • Sprinkle the pistachio nuts over the butter cream.
  • Eat and enjoy!


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1cupcake | Calories: 359kcal | Carbohydrates: 6g | Protein: 8g | Fat: 35g | Fiber: 3g