Pistachio Cupcakes
These easy pistachio cupcakes are a deliciously simple treat, featuring tender cake studded with ground pistachios and topped with creamy vanilla buttercream.
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour Scoop and sweep for accuracy.
- 1/2 teaspoon baking powder Fresh rising agents make a world of difference.
- 1/4 teaspoon salt Enhances flavor and balances sweetness.
- 1/2 cup shelled pistachios, finely ground The star; grind to desired texture.
- 1/2 cup unsalted butter, softened Use European-style butter for richness, if possible.
- 3/4 cup granulated sugar Adds sweetness and structure.
- 2 large eggs, room temperature Adds richness and stability.
- 1/2 cup milk Whole milk is preferred for tenderness.
- 1 teaspoon vanilla extract A small but powerful flavor booster.
For the Frosting
- 1/2 cup unsalted butter, softened Base for the buttercream.
- 2 cups powdered sugar The backbone of smooth, pipeable frosting.
- 1 teaspoon vanilla extract Pure vanilla makes a difference.
- 2 tablespoons heavy cream For silkiness in the frosting.
- pinch of salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup finely ground pistachios.
- In another bowl, cream 1/2 cup softened butter with 3/4 cup sugar until light and fluffy.
- Beat in 2 large room temperature eggs one at a time and add 1 teaspoon vanilla extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with 1/2 cup milk, beginning and ending with the dry ingredients.
- Divide the batter into the liners, filling each about two-thirds full.
Baking
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Frosting
- In a bowl, beat 1/2 cup softened butter until creamy.
- Gradually add 2 cups powdered sugar, beating until smooth.
- Mix in 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of salt, beating until fluffy.
- Transfer buttercream to a piping bag and frost the cooled cupcakes.
- Garnish with a few chopped pistachios on top if desired.
Notes
Use room-temperature eggs and butter for best results. Don’t over-grind pistachios into a paste and always allow cupcakes to cool before frosting.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 15g
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