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Pistachio Cupcakes with Vanilla Buttercream Frosting

Delicate pistachio cupcakes topped with creamy vanilla buttercream frosting, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup shelled pistachios, finely ground
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream (for frosting)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
  5. Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
  6. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until smooth and fluffy.
  7. Frost cooled cupcakes and garnish with crushed pistachios if desired.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett