Description
Soft, nutty pistachio cupcakes topped with creamy vanilla buttercream, offering a perfect balance of sweetness and nuttiness. These delightful treats are ideal for any celebration or a cozy afternoon dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup finely ground pistachios
- 1 teaspoon vanilla extract
- Few drops green food coloring (optional)
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2–3 tablespoons milk or cream
- Crushed pistachios, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well.
- Alternate adding dry ingredients and milk to the butter mixture until smooth. Fold in ground pistachios and food coloring if desired.
- Divide the batter evenly into cupcake liners, filling two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in vanilla and milk until fluffy.
- Pipe frosting onto cooled cupcakes and garnish with crushed pistachios.
Notes
- Use room-temperature ingredients for best texture.
- Lightly toast pistachios before grinding for a deeper flavor.
- Store cupcakes in an airtight container to keep them moist.
- Can be made a day ahead and frosted before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg