Description
These Pistachio Cupcakes offer a delightful blend of nutty flavor and moist, tender crumb, topped with a smooth and creamy vanilla buttercream frosting. Perfectly baked and subtly flavored with almond and vanilla extracts, these cupcakes make an elegant treat for any occasion.
Ingredients
Scale
Cupcakes
- 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)
Vanilla Buttercream Frosting
- 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)
Instructions
- Prepare pistachios: Pulse your unsalted shelled pistachios in a blender until finely ground with a few small chunks remaining for texture.
- Preheat oven and prepare liners: Line a cupcake pan with 10 cupcake liners and preheat your oven to 350°F (177°C).
- Cream butter and sugar: Using a handheld or stand mixer with paddle attachment, beat the room temperature butter for about one minute. Add granulated sugar and continue beating on high speed for approximately 2 more minutes until the mixture is creamy and fluffy.
- Add egg and extracts: Beat in the room temperature egg along with vanilla and almond extracts until well combined. Then mix in the sour cream thoroughly.
- Incorporate pistachios: Fold the pistachio crumbs gently into the wet batter.
- Combine dry ingredients: Sift together cake flour, baking powder, baking soda, and salt directly over the wet ingredients. Fold these dry ingredients into the batter gradually, adding the whole milk slowly. The batter should be creamy and thick. Optionally, add a few drops of green food coloring and mix.
- Fill liners and bake: Divide the batter evenly between the prepared cupcake liners. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Allow the cupcakes to cool completely in the pan before frosting.
- Prepare buttercream frosting: In a large bowl, beat the room temperature butter on medium speed using a handheld or stand mixer for about 2 minutes until smooth.
- Add sugar and flavorings: Add confectioners’ sugar, heavy cream, and vanilla extract to the butter. Beat on low for a few seconds to combine, then increase speed to medium-high and beat for 1 additional minute.
- Finish frosting: Add a pinch of salt and beat the frosting for 1 more minute until light and creamy.
- Frost cupcakes: Frost the cooled cupcakes with the prepared vanilla buttercream as desired. Optionally, decorate with edible flowers for an elegant finish.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you prefer, add a few drops of green food coloring to enhance the pistachio color in the batter.
- Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- To shell pistachios easily, buy pre-shelled nuts or use a nutcracker before pulsing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio cupcakes, Pistachio dessert, Nutty cupcakes, Buttercream frosting, Homemade cupcakes
