Pistachio Cupcakes Recipe
These pistachio cupcakes are light, fluffy, and packed with the nutty, slightly sweet flavor of pistachios. Topped with a velvety pistachio buttercream frosting, these cupcakes are a treat for any occasion, offering an elegant and unique twist on traditional cupcakes.
These cupcakes have a moist texture, delicate green color, and a rich pistachio flavor. The buttercream frosting enhances the nuttiness, making every bite irresistible. Perfect for celebrations or a sweet indulgence at home, they’re sure to impress your friends and family.
Tools to Use
- Muffin tin
- Cupcake liners
- Food processor (optional, for grinding pistachios)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Cooling rack
Ingredients
For the Cupcakes:
- 1 1/4 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 (optional)
- 1/2 cup whole milk
For the Pistachio Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup pistachio paste or finely ground pistachios
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (adjust for desired consistency)
- Chopped pistachios for garnish (optional)
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Pistachio Buttercream Frosting:
- In a mixing bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Mix in the pistachio paste or ground pistachios, vanilla extract, and 2 tablespoons of heavy cream. Beat until light and fluffy, adding more cream if needed for a spreadable consistency.
3. Frost and Garnish:
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with chopped pistachios for added crunch and visual appeal.
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Pistachio Cupcakes Recipe
Equipment
- Muffin tin
- Cupcake liners
- Food processor (optional, for grinding pistachios)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Cooling rack
Ingredients
- For the Cupcakes:
- 1 1/4 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 optional
- 1/2 cup whole milk
- For the Pistachio Buttercream Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup pistachio paste or finely ground pistachios
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream adjust for desired consistency
- Chopped pistachios for garnish optional
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Pistachio Buttercream Frosting:
- In a mixing bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Mix in the pistachio paste or ground pistachios, vanilla extract, and 2 tablespoons of heavy cream. Beat until light and fluffy, adding more cream if needed for a spreadable consistency.
- Frost and Garnish:
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with chopped pistachios for added crunch and visual appeal.
Tips for Baking
- Grinding Pistachios: Use a food processor to grind pistachios finely, but avoid over-processing to prevent releasing their oils.
- Pistachio Paste: If you prefer a more intense flavor, use high-quality pistachio paste in the frosting.
- Color Boost: Add a drop of green food coloring to the batter or frosting for a more vibrant pistachio hue.
Why You Should Try This Recipe
These pistachio cupcakes are a delightful combination of nutty flavors and tender texture, making them a standout dessert. They’re perfect for pistachio lovers and those looking for something elegant and unique to serve at gatherings or enjoy as a personal treat.
Dive into the delightful world of pistachios with these pistachio cupcakes. Whether you’re hosting a party or treating yourself, these cupcakes offer a luxurious dessert experience that’s as beautiful as it is delicious. Try them today and savor the nutty sweetness!
