Print

Perfect Mini Rosewater Pistachio Bundt Cakes Easy Homemade Recipe with Cream Cheese Glaze

mini rosewater pistachio bundt cakes - featured image
Print Recipe

Delicate mini bundt cakes with a subtle floral rosewater aroma, nutty pistachios, and a tangy cream cheese glaze. Perfect for special occasions or a charming treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ¾ cup (90g) ground pistachios, finely chopped or ground
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) Greek yogurt (substitute with dairy-free coconut yogurt if needed)
  • 1 ½ tsp rosewater
  • 1 tsp vanilla extract
  • ¼ cup (30g) chopped pistachios
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30–45 ml) milk (dairy or plant-based)

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini bundt pan thoroughly with butter and dust with flour or use non-stick spray.
  2. In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in Greek yogurt, rosewater, and vanilla extract until combined.
  6. Slowly add dry ingredients to wet ingredients, folding gently with a spatula until no streaks of flour remain. Do not overmix.
  7. Fold in chopped pistachios for texture.
  8. Spoon batter evenly into mini bundt cavities, filling each about 2/3 full.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean and cakes start pulling away from edges.
  10. Let cakes rest in pan for 10 minutes, then invert onto wire rack to cool completely.
  11. In a small bowl, beat softened cream cheese with powdered sugar. Add milk a little at a time until glaze is pourable but thick.
  12. Drizzle cream cheese glaze over cooled cakes and optionally sprinkle extra chopped pistachios on top.

Notes

Use small-curd cream cheese for smoother glaze. Measure rosewater carefully to avoid overpowering flavor. Allow cakes to cool completely before glazing. For gluten-free, substitute flour with gluten-free blend and adjust baking time. Vegan adaptations include flax eggs, coconut yogurt, vegan butter, and coconut cream drizzle.

Nutrition

Keywords: mini bundt cakes, rosewater cake, pistachio cake, cream cheese glaze, floral dessert, easy dessert, spring dessert

Find it online: https://blipflavor.com/perfect-mini-rosewater-pistachio-bundt-cakes-easy-homemade-recipe-with-cream-cheese-glaze/