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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 collectively on medium velocity till a sandy combination types, 1 to 2 minutes.
In a medium mixing bowl, mix eggs, oil, complete milk, rose water, and vanilla bean paste. Whisk collectively till all substances are mixed. 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 full (about 3 tablespoons/65 grams).
Bake for 20 to 22 minutes. Enable the cupcakes to chill fully within the muffin pan.
For frosting: Add 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 add the cream cheese and blend collectively for an extra minute. Add confectioners’ sugar, meringue powder, pistachio emulsion, and salt. Combine on low velocity, step by step rising to medium velocity as soon as the substances start to return collectively.
Add frosting to a piping bag fitted with desired tip, and pipe on high of the cooled cupcakes. Garnish with chopped pistachios and dried roses, if desired.
