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Home » uncategorised » Pistachio Cupcakes

Pistachio Cupcakes

Published September 22, 2019 Last Modified September 22, 2019 By GreedyEats

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Easy Pistachio Cupcakes frosted with creamy vanilla buttercream frosting! These cupcakes are made with real pistachios and contain no artificial pudding!

Try my fluffy and super easy Strawberry cupcakes next.

Soft and fluffy pistachio cupcakes frosted with creamy vanilla butter frosting

What are your favorite nuts to bake with during this time of the year? Walnuts? Peanuts? OMG Pecans already??

If you ask me, I love to bake with pistachios around the time it's almost fall! May be coz I start missing all the green outside already!

Or may be I love eating pistachios in dessert form all year long. Now, you will too. Just wait till you have a bite.

These pisctachio cupcakes are made with real pistachios and no artificial pistachio pudding.
Best pistachio cupcake recipe made with real pistachios and frosted with dreamy vanilla buttercream

These cupcakes taste better than they look. And I am not kidding! Flavored with real pistachios, oh so fluffy yet moist, supremely tender nutty cupcakes are the best dessert on earth.

Let see what makes them the best!

Pistachio Cupcakes Ingredients

Pistachio cupcakes that bake super soft, fluffy and tinted green are best as summer cupcakes and as easter cupcakes.

  1. Unsalted Pistachios: Unsalted as we don't want the cupcakes to be too salty. If you choose to add salted nuts, skip salt from the ingredients.
  2. Sour cream: Produces an extremely fluffy and moist cupcake
  3. Cake flour: For that softest cupcake texture.
  4. Almond extract: To enhance the pistachio flavor in the cupcakes
  5. Milk: To moisten the batter
  6. Few drops of green food coloring
  7. And the usual gang of butter, sugar, vanilla, salt, egg and leaveners.

Pistachio cupcake recipe scented with real pistachios flavor and piled high with fluffy vanilla frosting

How to make Pistachio cupcake recipe


  • Step 1 Pulse pistachios into fine crumbs. Leaving a few big chunks. These chunks will soften as the cupcakes bake.
  • Step 2 Cream butter and sugar together until creamy
  • Step 3 Add egg, vanilla, almond extract and beat it all in. Beat in sour cream too
  • Step 4 Pour in sifted dry ingredients alternating with milk
  • Step 5 Fold in pistachio crumbs. Batter will be smooth and creamy
  • Step 6 Pour batter in liners and bake till done

Soft and tender pistachio cupcakes that bake so fluffy! Frosted with vanilla buttercream these are my favorite nut cupcakes!

Vanilla Buttercream Frosting

Creamiest, softest and the most flavorful vanilla buttercream you will ever taste!

  • Beat your butter: But first make sure it is at room temperature. Soft but not greasy!
  • Add confectioners' sugar, cream/milk and vanilla: Beat on low to combine all the ingredients. Then beat on high until creamy and fluffy
  • Add a pinch of salt: And beat again for 30 seconds.
  • Take a taste

Also, did I tell you our pistachios cupcakes are free from artificial puddings.

Easy pistachio cupcake recipe with real pistachio crumbs, sour cream and cake flour. These are frosted with dreamy vanilla buttercream.

Scented with nutty flavors and creamiest vanilla buttercream this is truly the best pistachio cupcake recipe you will ever try!

Follow me on Pinterest for more such recipe updates!

Pistachio Cupcakes

Easy Pistachio Cupcakes frosted with creamy vanilla buttercream frosting! These cupcakes are made with real pistachios and contain no artificial pudding!
5 from 29 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings 10 Cupcakes
Calories: 427kcal
Author: Neha

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
  • 1 ½ 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 (235 gm) Butter room temp
  • 4 Cups (480 gms) Confectioners' sugar
  • 3 Tbsp (45 ml) Heavy cream
  • 2 tsp Vanilla extract
  • Salt to taste

Instructions

  • Pulse your unsalted pistachios into fine crumbs using a blender, leaving a few small chunks. Look at the process click above in this post.
  • Line a pan with 10 cupcake liners and set it aside. Preheat oven to 350°F (177°C).
  • Beat butter using a hand held or a stand mixer with paddle attachment for a minute. Add in sugar and beat until creamy and fluffy on high. About 2 more minutes.
  • Add in egg, extracts and beat in to combine. Now mix in sour cream and beat it in too. Next fold in pistachio crumbs in the batter.
  • Now sift dry ingredients (flour, baking powder, baking soda and salt) over wet and fold everything in pouring milk slowly. Batter will look creamy and thick.
  • Divide batter in the prepared liners and bake for 20-22 minutes. Or till they pass the toothpick test. Allow them to cool before frosting

Vanilla Buttercream Frosting

  • In a large bowl, using hand held or stand mixer beat room temperature butter for around 2 minutes.
  • Now add in confectioners' sugar, cream and vanilla and beat on low for a few seconds. Then turn the mixer on med-high and continue to beat for another minutes. Add in a pinch of salt and beat for one more minute or till the frosting turns light and creamy.
  • Frost the cooled cupcakes as desired. Decorate with an edible flower (optional).

Notes

How to store cupcakes
Both unfrosted and frosted cupcakes can be stored at room temperature for 2 days covered tightly.
Do cupcakes need to be refrigerated?
For longer storage keep in the refrigerator. Cupcake will be good for about 5 days.
Unfrosted cupcakes can be frozen up to 2 months. Thaw before frosting.
  • You can make your own cake flour at home by measuring out a cup of all purpose flour. Removing 2 tablespoon of flour from it and replacing the flour with cornstarch. Sift it 3-4 times.
  • If you wish to make mini cupcakes with this recipe. Fill your liners about ¾th full and bake for 11-13 minutes.
  • Use full fat milk for making the cupcake batter. It produces moist and rich cupcakes.

Nutrition

Calories: 427kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

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Reader Interactions

Comments

  1. Pallavi

    March 10, 2021 at 4:50 pm

    Sooo soothing to eyes also 😊
    Can u tell how to replace the egges in this?
    Thank you

    Reply
    • GreedyEats

      March 11, 2021 at 12:02 pm

      Sorry I have never tried these cupcakes without eggs ever!

      Reply
  2. Renu

    October 01, 2019 at 4:19 am

    5 stars
    I love pistachios and the cupcakes have turned put so beautiful. They look very pretty and love the beautiful green colour

    Reply
  3. Kita

    September 30, 2019 at 3:01 pm

    5 stars
    I have NEVER had pistachio cupcakes - and these sound amazing. I want to try making this recipe now. And that vanilla buttercream, soooo yummy sounding!
    As for my favorite nut, walnuts in baked goods. Thats a classic. 😀

    Reply
  4. Mirlene

    September 29, 2019 at 7:22 pm

    5 stars
    Pistachio cupcakes are my favorite! I've seen a few different ways to make them but this one is by far the best. The looks are incredible! Can't wait to give this recipe a test ASAP! 🙂

    Reply
  5. Danielle

    September 29, 2019 at 5:42 pm

    5 stars
    I do forget about any stress I had throughout the day when I look at these cute little cupcakes that must be pure joy to have in the kitchen. Love the colors - it makes them super special. Yum!

    Reply
  6. Lori | The Kitchen Whisperer

    September 29, 2019 at 5:37 pm

    5 stars
    I LOVE pistachios and these cupcakes look incredible! I'm loving the addition of the edible flower as they totally draw you into the cupcake for a bite... or 5 🙂

    Reply
  7. Mikayla

    September 29, 2019 at 12:47 am

    5 stars
    Mmm I love pistachios too! And I love what a beautiful cupcake you've turned them into, they're just delicious!

    Reply
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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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