Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Cupcakes with Vanilla Buttercream Frosting

Delicate and moist pistachio cupcakes topped with a smooth and creamy vanilla buttercream frosting, perfect for any celebration or sweet treat.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely ground pistachios
  • 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
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Chopped pistachios for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tsp vanilla.
  4. Gradually mix in the dry ingredients alternating with the milk, beginning and ending with the dry ingredients.
  5. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
  6. For frosting, beat 1/2 cup butter until smooth. Gradually add powdered sugar, then heavy cream, 1 tsp vanilla, and a pinch of salt. Beat until fluffy.
  7. Frost cooled cupcakes and garnish with chopped pistachios.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett