Name: Pistachio Cupcakes with Vanilla Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1/2 Cup Pistachios (shelled and unsalted); 1 Cup + 1 Tbsp Cake Flour; 1/2 tsp Baking powder; 1/4 tsp Baking soda; 1/8 tsp Salt; 1/3 Cup Butter (room temperature); 2/3 Cup Granulated sugar; 1 Egg (room temperature); 1 1/2 tsp Vanilla extract; 1/2 tsp Almond extract; 1/3 cup Sour cream (room temperature); 1/3 Cup Whole milk (room temperature); Few drops green food coloring (optional); 1 Cup (235 g) Butter (room temperature); 4 Cups (480 g) Confectioners’ sugar; 3 Tbsp (45 ml) Heavy cream; 2 tsp Vanilla extract; Salt (to taste)

Ingredients

1/2 cup pistachios (shelled and unsalted)

1 cup + 1 tbsp cake flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/3 cup butter (room temperature)

2/3 cup granulated sugar

1 egg (room temperature)

1 1/2 tsp vanilla extract

1/2 tsp almond extract

1/3 cup sour cream (room temperature)

1/3 cup whole milk (room temperature)

Few drops green food coloring (optional)

1 cup (235 g) butter (room temperature) for frosting

4 cups (480 g) confectioners’ sugar

3 tbsp (45 ml) heavy cream

2 tsp vanilla extract

Salt (to taste)

Instructions

Step 1: Pulse the unsalted pistachios in a blender until finely ground, leaving a few small chunks for texture.

Step 2: Preheat the oven to 350°F (177°C) and line a cupcake pan with 10 liners.

Step 3: Beat 1/3 cup butter with a mixer for 1 minute. Add granulated sugar and beat on high until creamy and fluffy, about 2 minutes.

Step 4: Add the egg, vanilla extract, and almond extract, mixing to combine. Then mix in sour cream until well incorporated. Fold the pistachio crumbs into the batter.

Step 5: Sift together cake flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, slowly pouring in the milk. The batter should be creamy and thick. Add green food coloring if desired.

Step 6: Divide the batter evenly among the cupcake liners. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.

Step 7: For the frosting, beat 1 cup butter on medium speed for about 2 minutes until smooth.

Step 8: Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low briefly, then increase to medium-high and beat for 1 minute until light and creamy. Add a pinch of salt and beat for another minute.

Step 9: Frost the cooled cupcakes as desired. Optionally, decorate with edible flowers for a beautiful finishing touch.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and frosting.

If you prefer less sweetness, reduce the confectioners’ sugar slightly in the frosting.

Adding a few drops of green food coloring enhances the pistachio theme but is optional.

For a nut-free version, omit pistachios and substitute with finely chopped sunflower seeds or coconut flakes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. Frosted cupcakes can also be frozen for up to 2 months; thaw in the refrigerator overnight and then bring to room temperature before enjoyment.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios will add a more intense nutty flavor, but be sure they are unsalted to maintain balanced sweetness.

Is it okay to use regular flour instead of cake flour?

You can substitute all-purpose flour, but cake flour helps create a lighter and more tender cupcake texture. To mimic cake flour, replace 2 tablespoons of all-purpose flour per cup with cornstarch and sift well.