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Pistachio Cupcakes with Vanilla Buttercream Frosting

Delicate pistachio cupcakes topped with smooth vanilla buttercream for a perfect balance of nutty and sweet flavors.

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
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
  5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
  6. For 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: Trusted Blog