Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
For cupcakes: Within the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, kosher salt, and butter. Combine in combination on medium velocity till a sandy combination paperwork, 1 to two mins.
In a medium blending bowl, mix eggs, oil, complete milk, rose water, and vanilla bean paste. Whisk in combination till all substances are blended. Pour into the bowl of the stand mixer and blend on medium-low till easy, about 30 seconds.
Scrape down the edges of the bowl and blend for an extra 10 to fifteen seconds. Fill every muffin cup about two-thirds complete (about 3 tablespoons/65 grams).
Bake for 20 to 22 mins. Permit the cupcakes to chill utterly within the muffin pan.
For frosting: Upload butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium-low velocity for 1 minute after which upload the cream cheese and blend in combination for an extra minute. Upload confectioners’ sugar, meringue powder, pistachio emulsion, and salt. Combine on low velocity, progressively expanding to medium velocity as soon as the substances start to come in combination.
Upload frosting to a piping bag fitted with desired tip, and pipe on best of the cooled cupcakes. Garnish with chopped pistachios and dried roses, if desired.
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