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Pistachio Matcha Cupcakes with Rosewater Frosting

Step up your dessert game with these next-level cupcakes! These Pistachio Matcha Cupcakes with a sweet, delicate Rosewater Frosting will leave your tastebuds jumping for joy!

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!


1 cup all purpose flour or GF flour
1/2 cup pistachios
2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 cup powdered sugar
1 cup almond milk
1/3 cup coconut oil
1 tbsp white vinegar
2 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder, dissolve in 2 tsp water
1 tsp vanilla bean extract
1/4 tsp Suncore Foods® Rose Salt

Rosewater frosting
100g dairy free butter
2 cups sifted powdered sugar
1 tbsp rosewater (Suncore Foods Superbloom Rose Blossoms) or more to taste
1/4 tsp Suncore Foods® Rose Salt
2 tsp Suncore Foods® Supercolor Powders for the color (Garnet Elderberry & Pink Pitaya).

Suncore Foods® Superbloom Rose Blossoms and pistachios


1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside. 
Place pistachios in a food processor and pulse into fine crumbs. Transfer to a mixing bowl, add flour, cornstarch, powdered sugar, baking powder, baking soda and salt. Stir to combine. Set aside.

2. In a separate bowl, whisk together milk, coconut oil, vanilla, Matcha, white vinegar. Pour wet mixture into dry ingredients and mix until incorporated.
Divide batter evenly between 8 lines in a muffin pan. Bake for 20 mins or toothpick comes out clean. Transfer to a wire rack to let cool completely before frosting. 

Rosewater frosting
1. Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 mins. Stop mixer and add the powdered sugar. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in rosewater & supercolor powder (if you’re looking for thinner consistency, add 1/2 to a tbsp of milk).

2. Mix on high speed for 2-3 mins until smooth.

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