Description
These Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting combine the nutty flavor of finely ground pistachios with a smooth, creamy vanilla buttercream. Perfect for special occasions or an indulgent treat, these moist cupcakes feature a delicate hint of almond and optional green coloring to enhance their pistachio appeal.
Ingredients
Scale
For the pistachio cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup shelled unsalted pistachios (finely ground)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup whole milk
- a few drops green food coloring (optional)
For the vanilla buttercream frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- pinch of salt
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt. Set this mixture aside to incorporate later.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cupcakes.
- Add eggs and extracts: Add eggs one at a time into the butter-sugar mixture, mixing well after each addition. Stir in vanilla extract and almond extract if using, to enhance flavor complexity.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the whole milk. Mix just until combined to avoid overmixing. Optionally, add a few drops of green food coloring for a subtle pistachio hue.
- Fill and bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Make the vanilla buttercream frosting: Beat the softened butter until smooth. Gradually add powdered sugar, continuing to beat until combined. Mix in vanilla extract, heavy cream or milk, and a pinch of salt, then beat until the frosting is light and fluffy, about 2–3 minutes.
- Frost and garnish: Using a piping bag or spatula, frost the cooled cupcakes generously. Garnish with chopped pistachios or a sprinkle of sea salt if desired to add texture and extra flavor.
Notes
- For extra pistachio flavor, add a spoonful of pistachio pudding mix to the cupcake batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- Green food coloring is optional; it provides a visual nod to pistachios but does not affect flavor.
- Chilling the frosting briefly makes it easier to pipe onto the cupcakes.
