Pistachio Cupcakes

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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.

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 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

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.

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

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.

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

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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 27 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings 10 Cupcakes

1x2x3x

Calories: 427kcal

Author: Neha

Ingredients

• 1/2 Cup Pistachios shelled and unsalted1/2 Cup Pistachios shelled and unsalted
• 1 Cup + 1 Tbsp Cake Flour1 Cup + 1 Tbsp Cake Flour
• 1/2 tsp Baking powder1/2 tsp Baking powder
• 1/4 tsp Baking soda1/4 tsp Baking soda
• 1/8 tsp Salt1/8 tsp Salt
• 1/3 Cup Butter room temperature1/3 Cup Butter room temperature
• 2/3 Cup Granulated sugar2/3 Cup Granulated sugar
• 1 Egg Room temperature1 Egg Room temperature
• 1 1/2 tsp Vanilla extract1 1/2 tsp Vanilla extract
• 1/2 tsp Almond extract1/2 tsp Almond extract
• 1/3 cup Sour cream Room temperature1/3 cup Sour cream Room temperature
• 1/3 Cup Whole Milk Room temperature1/3 Cup Whole Milk Room temperature
• Few drops Green food coloring optionalFew drops Green food coloring optional

Vanilla Buttercream Frosting

• 1 Cup (235 gm) Butter room temp1 Cup (235 gm) Butter room temp
• 4 Cups (480 gms) Confectioners' sugar4 Cups (480 gms) Confectioners' sugar
• 3 Tbsp (45 ml) Heavy cream3 Tbsp (45 ml) Heavy cream
• 2 tsp Vanilla extract2 tsp Vanilla extract
• Salt to tasteSalt 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 3/4th 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

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