Description
Delightfully nutty and moist Pistachio Vanilla Cupcakes feature finely ground pistachios blended into a tender vanilla cupcake base, topped with a creamy vanilla buttercream frosting and garnished with chopped pistachios. Perfectly balanced flavors and a soft crumb make these cupcakes an irresistible treat for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ cup shelled pistachios, finely ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional for extra nuttiness)
- ½ cup whole milk
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- Optional: chopped pistachios for garnish
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt to evenly distribute the leavening and pistachio flavor throughout the batter.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender texture.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, if using, to enhance the flavor profile with a subtle nuttiness.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter and ensure light cupcakes.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, which helps the frosting adhere properly.
- Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until the mixture is smooth and fluffy. Add vanilla extract and 2 to 3 tablespoons of milk or heavy cream to reach the desired frosting consistency.
- Frost and garnish: Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream. Optionally, sprinkle chopped pistachios on top for garnish and added texture.
Notes
- For a natural green tint, add a teaspoon of matcha or spinach powder to the cupcake batter.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
