First, preheat oven to 350° Fahrenheit, and line two cupcake pans with paper cupcake liners. Then, grind the pistachios. I blitz the raw, unsalted pistachios in a nutribullet or food processor until they're finely ground. Blitz them up 1/2 cup at a time or they may turn into pistachio butter. Pack down the pistachio flour when you measure. Then, whisk the resulting pistachio flour with the gluten free 1-1 flour, baking powder, salt, and baking soda in a medium bowl, then set aside.
In a large bowl, whisk together the eggs, canola oil, vanilla, rose water, sour cream, milk, and sugar, until smooth. Dump in the dry ingredients and stir everything together until combined. Then spoon batter into the lined cupcake pans. Each cupcake should be about 3/4 to nearly full. Bake for 20-24 minutes or until tops spring back when touched. Let cupcakes cool completely before frosting.
While cupcakes are cooling, make the frosting! In a large bowl, using an electric mixer, beat together the room temp butter and add in 1 cup of the powdered sugar at a time. Then add in the rose water and lemon juice and salt and beat until smooth. Then, blitz up the freeze dried raspberries in a food processor or nutribullet until they're a fine powder. Sift the powder (to remove seeds) into the frosting (usually one package of freeze dried raspberries results in about 1/4 cup of powder). Beat in the powder until smooth, then scoop frosting into a piping back and frost cooled cupcakes!