Fluffy Pistachio Cupcakes (Printable)

Fluffy, moist cupcakes infused with real pistachios, topped with creamy pistachio buttercream frosting for elegant dessert enjoyment.

# What You'll Need:

→ Cupcakes

01 - 4.2 oz shelled unsalted pistachios
02 - 1.3 cups all-purpose flour
03 - 1 ½ tsp baking powder
04 - ¼ tsp salt
05 - 3.9 oz unsalted butter softened
06 - ¾ cup granulated sugar
07 - 2 large eggs
08 - ½ cup whole milk
09 - 1 tsp vanilla extract

→ Pistachio Buttercream

10 - 3.5 oz shelled unsalted pistachios
11 - 8 oz unsalted butter softened
12 - 2 cups powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Process 4.2 oz pistachios in a food processor until finely ground. Reserve 1-2 tbsp for garnish.
03 - Sift together flour, baking powder, and salt in a bowl. Stir in the ground pistachios.
04 - Beat 3.9 oz butter and ¾ cup sugar in a large bowl until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Add dry ingredients in two batches, alternating with ½ cup milk, beginning and ending with flour mixture.
07 - Distribute batter evenly among prepared cupcake liners.
08 - Bake for 18-20 minutes until a toothpick inserted in the center emerges clean. Allow to cool completely.
09 - Finely grind 3.5 oz pistachios for the frosting, leaving slightly coarse if texture is desired.
10 - Beat 8 oz butter until smooth and creamy. Gradually incorporate powdered sugar, beating until combined.
11 - Mix in ground pistachios, vanilla, pinch of salt, and 2 tbsp milk. Whip until fluffy, adding additional milk to achieve desired consistency.
12 - Pipe or spread buttercream onto cooled cupcakes. Garnish with reserved ground pistachios.

# Expert Advice:

01 -
  • The natural nutty flavor creates something far more sophisticated than your average vanilla cupcake
  • That buttercream is so good you will catch yourself eating it straight from the bowl
02 -
  • Overgrinding your pistachios into paste is a common mistake that changes the entire texture of your cupcakes
  • Completely cool cupcakes before frosting or your buttercream will melt right off
03 -
  • Weighing your ingredients instead of using cups gives you consistent results every single time
  • A piping bag makes these look professional but an offset spatula works perfectly for a rustic look

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