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pistachio cupcakes

Pistachio Cupcakes with Pistachio Buttercream

The Crispy Chef
Elegant yet easy, these pistachio cupcakes are naturally pale green, infused with real ground pistachios and topped with a smooth, nutty pistachio buttercream. Perfect for weddings, showers, or a fancy Tuesday treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 370 kcal

Equipment

  • Muffin tin
  • Cupcake liners
  • Food processor for grinding pistachios
  • Electric mixer
  • Mixing bowls
  • piping bag and tip optional
  • Wire cooling rack

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup roasted unsalted pistachios, finely ground
  • 1 drop green gel food coloring (optional)
  • 1 cup unsalted butter, softened (for frosting)
  • 3-4 cups powdered sugar
  • 3-4 tbsp heavy cream
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt (for frosting)
  • 1/2 cup ground pistachios (for frosting)
  • 12 whole pistachios (optional garnish)
  • 2 tbsp chopped pistachios (optional garnish)

Instructions
 

  • Grind shelled pistachios into fine powder in food processor. Be careful not to overprocess into paste. Set aside measured amounts for batter and frosting.
  • Preheat oven to 350°F. Line a muffin tin with cupcake liners. Let butter, eggs, and sour cream come to room temperature.
  • Cream butter and sugar for 3–4 minutes until fluffy. Beat in eggs one at a time, then add vanilla and almond extract. Whisk dry ingredients in separate bowl and combine sour cream with milk in measuring cup. Alternate dry and wet additions, starting and ending with dry. Mix in ground pistachios. Add food coloring if desired.
  • Fill liners ⅔ full. Bake 18–22 mins until springy and toothpick comes out clean. Cool 5 mins in pan, then transfer to rack to cool fully.
  • Beat butter until creamy. Add powdered sugar gradually. Mix in heavy cream, vanilla, salt, and ground pistachios. Adjust texture with more sugar or cream. Tint with gel food coloring if desired.
  • Frost cooled cupcakes using piping bag or spatula. Decorate with chopped pistachios or whole pistachio on top. Optional: add gold leaf or white chocolate curls.

Notes

Use roasted unsalted pistachios for best flavor. Don't overmix the batter once dry ingredients are added. Store at room temperature for 2 days or refrigerate for up to 4. Bring to room temp before serving for best texture.

Nutrition

Calories: 370kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 70mgSodium: 140mgPotassium: 130mgFiber: 1gSugar: 29gVitamin A: 520IUCalcium: 60mgIron: 1mg
Keyword nutty cupcakes, pistachio cupcakes, spring dessert, wedding cupcakes
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