Pistachio Cupcakes with Vanilla Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
