Fluffy Pistachio Cupcakes with Creamy Buttercream (Print View)
Fluffy cupcakes infused with real pistachios and topped with creamy nutty buttercream frosting.
# What You Need:
→ Cupcakes
01 - 4.25 oz shelled unsalted pistachios
02 - 1.33 cups all-purpose flour
03 - 1.5 tsp baking powder
04 - 0.25 tsp salt
05 - 3.9 oz unsalted butter softened
06 - 0.75 cup granulated sugar
07 - 2 large eggs
08 - 0.5 cup whole milk
09 - 1 tsp vanilla extract
→ Pistachio Buttercream
10 - 3.5 oz shelled unsalted pistachios
11 - 7.9 oz unsalted butter softened
12 - 2 cups powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Process 4.25 oz pistachios in a food processor until finely ground. Reserve 1-2 tbsp for garnish.
03 - Sift flour, baking powder, and salt into a bowl. Stir in ground pistachios until evenly distributed.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
05 - Incorporate eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract.
06 - Add dry ingredients in two batches, alternating with milk. Begin and end with the flour mixture, mixing just until combined.
07 - Distribute batter evenly among prepared cupcake liners, filling each about two-thirds full.
08 - Bake for 18-20 minutes until a toothpick inserted into the center emerges clean. Allow cupcakes to cool completely before frosting.
09 - Finely grind 3.5 oz pistachios in a food processor. A slightly coarse texture is acceptable for added crunch.
10 - Beat butter until smooth and creamy. Gradually incorporate powdered sugar, mixing until fully combined.
11 - Blend in ground pistachios, vanilla, salt, and 2 tbsp milk. Whip until fluffy, adding additional milk as needed to achieve spreading consistency.
12 - Pipe or spread buttercream onto cooled cupcakes. Garnish with reserved ground pistachios.
# Expert Tips:
01 -
- The buttercream alone is worth the effort, it transforms everything it touches into something extraordinary
- These cupcakes strike that perfect balance between sophisticated and comfort food, making them ideal for any occasion
02 -
- Room temperature ingredients are not a suggestion, they are essential for proper emulsion and texture
- Overgrinding the pistachios releases too much oil and can make your cupcakes dense and heavy
03 -
- If your buttercream looks curdled, keep beating, it will come together, temperature patience is key
- A drop of almond extract in either the batter or frosting enhances the natural pistachio flavor without overwhelming it