In a large mixing bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 3-4 minutes. Add in 2 large eggs, one at a time, mixing well after each addition. Gradually fold in 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and a pinch of salt, followed by ¼ cup of whole milk, 1 teaspoon of vanilla extract, and 1 tablespoon of rosewater until just combined.

If you desire a touch of pink, add 1-2 drops of pink food coloring and gently mix until desired hue is achieved.

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners, fill them about two-thirds full with batter and bake for 18 minutes or until a toothpick inserted comes out clean.

Let the cupcakes cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

For the frosting, beat together ½ cup of softened butter and 2 cups of powdered sugar until creamy. Gradually add 1-2 tablespoons of rosewater to taste and mix until fully incorporated.

Use a piping bag to frost each cupcake and sprinkle with crushed pistachios and edible rose petals for decoration.