Preheat your oven to 350°F (175°C). Cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add 2 large eggs to the mixture, one at a time, mixing well after each addition until smooth and creamy.

In a separate bowl, whisk together 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, and the all-purpose flour until evenly combined.

Gradually add the dry mixture to the wet batter, alternating with 1/4 cup of whole milk, mixing until just combined.

Gently fold in 1/4 cup of finely chopped pistachios and 1 tablespoon of rosewater into the batter.

Spoon the batter into lined cupcake tins, filling each about two-thirds full, and bake for approximately 18 minutes or until a toothpick comes out clean.

After baking, let them rest in the pans for about 5 minutes before transferring them to a wire rack to cool completely.

Whip together the remaining 1/2 cup of softened unsalted butter with 2 cups of powdered sugar, adding 1-2 tablespoons of rosewater and 1/2 teaspoon of vanilla extract.

Frost the cooled cupcakes and top with crushed pistachios and edible rose petals for a beautiful finish.