Description
If you’re searching for a dessert that combines elegance with a touch of fun, look no further than these Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting. This delightful treat marries the rich, nutty flavor of finely ground pistachios with the light and fluffy sweetness of vanilla buttercream frosting. Perfectly topped with a sprinkle of chopped pistachios, these cupcakes are an ideal choice for everything from a casual gathering to a sophisticated celebration.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup shelled pistachios, finely ground
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
For the Vanilla Buttercream Frosting:
1 cup unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons heavy cream
1/4 cup finely chopped pistachios (for garnish)
Green food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Mix the dry ingredients into the butter mixture, alternating with the milk and sour cream. If desired, add green food coloring for a vibrant pistachio color.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the butter until creamy, then gradually add the powdered sugar. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
- Frost and Garnish: Frost the cooled cupcakes with vanilla buttercream and garnish with finely chopped pistachios.
Notes
For a natural green color, increase the amount of ground pistachios, but be aware it may alter the texture slightly.
Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 350 kcal per cupcake