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5 from 27 votes

Pistachio Cupcakes

Easy Pistachio Cupcakes frosted with creamy vanilla buttercream frosting! These cupcakes are made with real pistachios and contain no artificial pudding!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 10 Cupcakes
Calories: 427kcal
Author: Neha

Ingredients

  • 1/2 Cup Pistachios shelled and unsalted
  • 1 Cup + 1 Tbsp Cake Flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1/3 Cup Butter room temperature
  • 2/3 Cup Granulated sugar
  • 1 Egg Room temperature
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 1/3 cup Sour cream Room temperature
  • 1/3 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 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