Description
These Pistachio Cupcakes are a delightful blend of moist, tender crumb and a unique, nutty flavor from real pistachios. Perfect for any occasion, they are sure to impress with their beautiful pale green color and delicious taste.
Ingredients
Scale
- 1 cup shelled, unsalted, roasted pistachios (finely ground)
- 1/2 cup shelled, unsalted, roasted pistachios (chopped for garnish)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened, at room temperature)
- 3 large eggs (at room temperature)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon pistachio extract (optional)
- Green food coloring (optional)
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (for frosting, softened)
- 1–2 tablespoons milk or cream (for frosting)
- 1/4 teaspoon pistachio extract or paste (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- If your pistachios aren't already roasted, spread them on a baking sheet and toast them in the preheated oven for about 5-7 minutes, until fragrant. Let them cool completely.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt.
- Process the cooled pistachios in a food processor until very finely ground, almost like a coarse flour. Stir these finely ground pistachios into your dry ingredient mixture.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract, almond extract (if using), and pistachio extract (if using). If using green food coloring, add a tiny drop or two now and mix until combined.
- With the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients and mix until just combined.
- Pour in half of the buttermilk and mix until just incorporated.
- Repeat this process: add another third of the dry ingredients, mix, then the remaining buttermilk, mix, and finally the last third of the dry ingredients.
- Mix only until just combined and no streaks of flour remain.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare your frosting. Cream the softened unsalted butter until smooth and pale, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined, then increasing to medium-high.
- Add your pistachio extract or pistachio paste, and a splash of milk or cream. Beat until the frosting is light, fluffy, and spreadable.
- Add green food coloring now if desired, mixing until you achieve your preferred shade of green.
- Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag.
- Garnish each cupcake with a sprinkle of chopped pistachios.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for better emulsification. Avoid overmixing the batter to keep the cupcakes tender. Toasting the pistachios enhances their flavor.