Description
Soft, nutty, and subtly sweet, these Pistachio Cupcakes are a delightful treat that brings elegance and flavor to any occasion. With a moist pistachio-flavored cake base and a light, fluffy pistachio buttercream on top, every bite is creamy, nutty, and perfectly balanced. Whether you’re baking for spring gatherings, birthdays, or just a sweet afternoon treat, these cupcakes are sure to impress.
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Ingredients
For the Pistachio Cupcakes:
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1 cup all-purpose flour
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½ cup shelled pistachios (unsalted)
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ tsp almond extract (optional, enhances nutty flavor)
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½ cup whole milk
For the Pistachio Buttercream Frosting:
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½ cup unsalted butter, softened
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2 cups powdered sugar
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¼ cup pistachio paste (or finely ground pistachios)
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1–2 tbsp milk or heavy cream
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Pinch of salt
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Optional: green food coloring for a pastel pistachio hue
Optional Toppings:
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Chopped pistachios
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White chocolate shavings
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Edible flowers
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Gold sprinkles for elegance
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
Step 2: Grind the Pistachios
In a food processor, pulse the pistachios until finely ground (but not pasty).
Mix the ground pistachios with flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a mixing bowl, cream softened butter and sugar together until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs & Flavoring
Beat in eggs one at a time, then add vanilla extract and almond extract (if using).
Step 5: Combine Wet & Dry Ingredients
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry.
Mix until just combined—do not overmix.
Step 6: Fill & Bake
Spoon batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Pistachio Buttercream
Beat the softened butter until smooth.
Add powdered sugar gradually, then mix in pistachio paste, milk, and a pinch of salt.
Beat until light and fluffy, 2–3 minutes. Add food coloring if desired.
Step 8: Frost & Decorate
Once cupcakes are completely cool, pipe or spread the pistachio frosting on top.
Garnish with chopped pistachios, white chocolate, or sprinkles.
Notes
Use Unsalted Pistachios – So you can control the flavor and salt level.
Don’t Overbake – Check cupcakes at 18 minutes for the perfect moist crumb.
Use Pistachio Paste – For a smoother buttercream texture and deeper flavor.
Let Cupcakes Cool – Frost only when completely cool to avoid melting.
Add a Pop of Color – A small drop of food coloring makes them visually stunning.
- Prep Time: 20 minutes
- Cuisine: American-European fusion