Description
Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting are light, fluffy, and packed with nutty flavor. Made with real pistachios and topped with silky vanilla buttercream, these elegant cupcakes are perfect for spring gatherings, birthdays, or anytime you want a bakery-worthy dessert at home.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled 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
- 1/2 cup milk
- a few drops green food coloring (optional)
For the Vanilla Buttercream:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- pinch of salt
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt to evenly distribute the leavening agent and nuts.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time to maintain the emulsion, then stir in vanilla and almond extracts for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Food Coloring (Optional): If using, stir in a few drops of green food coloring to enhance the pistachio theme.
- Fill and Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool completely on a wire rack before frosting to prevent melting.
- Prepare the Vanilla Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well.
- Add Flavor and Cream: Mix in vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat on high until the frosting is light and fluffy. Add more cream if necessary for desired consistency.
- Decorate Cupcakes: Pipe or spread the vanilla buttercream frosting onto the cooled cupcakes. Optionally, garnish with chopped pistachios for extra texture and visual appeal.
Notes
- Use unsalted, raw pistachios for the best flavor and texture in your cupcakes.
- Cupcakes can be baked a day ahead and stored unfrosted in an airtight container to maintain freshness.
- Frosting can be prepared in advance and kept refrigerated. Before using, bring it to room temperature and whip again for optimal texture.
