Description
Moist, nutty, and easy to make, this pistachio cupcake recipe is topped with creamy vanilla buttercream, perfect for any occasion.
Ingredients
½ Cup Pistachios, shelled and unsalted
1 Cup + 1 Tbsp Cake Flour
½ tsp Baking powder
¼ tsp Baking soda
⅛ tsp Salt
⅓ Cup Butter, room temperature
⅔ Cup Granulated sugar
1 Egg, room temperature
1½ tsp Vanilla extract
½ tsp Almond extract
⅓ Cup Sour Cream, room temperature
⅓ Cup Whole Milk, room temperature
Few drops Green food coloring (optional)
Vanilla Buttercream Frosting
1 Cup Butter, room temperature
4 Cups Confectioners’ sugar
3 Tbsp Heavy cream
2 tsp Vanilla extract
Pinch of Salt
Instructions
1. Pulse pistachios in a blender into fine crumbs, leaving some small bits.
2. Preheat oven to 350°F (177°C) and line a cupcake pan with 10 liners.
3. Beat butter for 1 minute. Add sugar and beat until creamy, about 2 minutes.
4. Mix in egg, vanilla, and almond extract. Add sour cream and pistachio crumbs.
5. Sift in flour, baking powder, baking soda, and salt. Fold into the wet mix while slowly pouring in milk.
6. Optional: Add green food coloring to achieve desired hue.
7. Divide batter evenly into liners, filling each about ¾ full.
8. Bake 20–22 minutes or until a toothpick inserted comes out clean.
9. Let cupcakes cool in pan for 5 minutes, then transfer to wire rack to cool completely.
10. For frosting: beat butter until light. Add sugar, cream, and vanilla. Beat until smooth and creamy.
11. Frost cooled cupcakes and decorate with crushed pistachios or edible flowers.
Notes
Store frosted cupcakes in a tightly covered container at room temperature for up to 2 days.
Refrigerate for longer storage, up to 5 days.
Unfrosted cupcakes can be frozen for up to 2 months.
To make mini cupcakes, bake for 11–13 minutes.
Use full-fat milk and room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cupcake Recipes
- Method: Baking
- Cuisine: American