Description
These Homemade Pistachio Cupcakes are a delightful treat with a nutty flavor and a creamy pistachio buttercream topping. Perfect for any occasion, these cupcakes are sure to impress your friends and family!
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1/2 cup shelled unsalted pistachios (finely ground)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- optional green food coloring for tinting
Pistachio Buttercream:
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup pistachio paste
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- pinch of salt
- chopped pistachios for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, ground pistachios, baking powder, and salt. Cream butter and sugar, then add eggs one at a time. Mix in extracts and alternate adding flour mixture and milk. Add food coloring if desired. Divide batter into liners and bake for 18–20 minutes.
- Make the buttercream: Beat butter and pistachio paste, then mix in powdered sugar and cream until smooth. Add salt. Frost cooled cupcakes and top with chopped pistachios.
Notes
- To make pistachio paste, blend shelled pistachios with oil until smooth.
- Cupcakes can be made a day ahead and stored airtight.
- For richer flavor, toast pistachios before grinding.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
