Pistachio Cupcakes with Vanilla Buttercream Frosting Recipe

Introduction

Pistachio cupcakes with vanilla buttercream frosting offer a delightful balance of nutty flavor and creamy sweetness. These elegant treats are perfect for celebrations or a special indulgence. Their subtle green hue adds a charming touch to any dessert table.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup shelled pistachios, finely ground
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup sour cream
• Green food coloring (optional)
• 1 cup unsalted butter (for frosting, room temperature)
• 1 cup powdered sugar
• 2 tsp vanilla extract (for frosting)
• 2–3 tbsp heavy cream
• ¼ cup chopped pistachios for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
3. Step 3: In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Add the dry ingredients in three additions, alternating with the milk and sour cream. Mix gently until smooth. Add a few drops of green food coloring if desired for color.
5. Step 5: Divide the batter evenly between the liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: To make the frosting, beat the butter until smooth. Gradually add the powdered sugar, then vanilla extract and heavy cream. Beat until fluffy and spreadable.
7. Step 7: Frost the cooled cupcakes with the vanilla buttercream and garnish with chopped pistachios.

Tips & Variations

• For a more intense pistachio flavor, try using pistachio paste or finely ground pistachios in the frosting as well.
• Almond extract can be added alongside vanilla for a complementary nutty taste.
• Use natural green food coloring made from spinach or matcha powder for a subtle hue.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the fridge and allow to warm before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the pistachios with another nut?

Yes, you can replace pistachios with finely ground almonds or walnuts, but this will change the flavor and texture slightly.

Is it necessary to use sour cream in the batter?

Sour cream adds moisture and tenderness, but you can substitute it with Greek yogurt or buttermilk if preferred.

Pistachio Cupcakes with Vanilla Buttercream Frosting Recipe

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★★★★★

4.9 from 88 reviews

These Pistachio Cupcakes with Vanilla Buttercream Frosting are a delightful, nutty treat perfect for any occasion. The cupcakes combine finely ground pistachios with a moist, tender crumb, complemented by a rich and creamy vanilla buttercream frosting topped with chopped pistachios for added texture and flavor.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pistachio Cupcakes

• 1 ½ cups all-purpose flour
• ½ cup shelled pistachios, finely ground
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup sour cream
• Green food coloring (optional)

For the Vanilla Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream
• ¼ cup chopped pistachios for garnish

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt, ensuring even distribution of the leavening agents and nuts.
3. Cream Butter & Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition, followed by stirring in the vanilla extract.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet in three additions, alternating with the whole milk and sour cream. Mix gently until the batter is smooth. Optionally, incorporate a few drops of green food coloring to give the batter a subtle pistachio-green hue.
5. Bake the Cupcakes: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Frosting: Beat the unsalted butter in a mixing bowl until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and heavy cream. Beat the mixture until it reaches a fluffy, spreadable consistency. Spread the buttercream atop the cooled cupcakes and garnish with chopped pistachios for added texture and flavor.

Notes

• For best texture, ensure all wet ingredients are at room temperature before mixing.
• Ground pistachios can be made using a nut grinder or food processor; avoid over-processing to keep a slight texture.
• Green food coloring is optional and purely for aesthetic purposes.
• Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.

Keywords: pistachio cupcakes, vanilla buttercream frosting, nutty cupcakes, elegant desserts, nut-flavored cupcakes, homemade cupcakes, dessert recipe