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Pistachio Cupcakes

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Soft, nutty Pistachio Cupcakes made with finely ground pistachios and topped with a creamy pistachio or vanilla frosting for a flavorful and elegant treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup finely ground pistachios (unsalted, shelled)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • Green food coloring (optional)
  • Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp pistachio paste or 1–2 tbsp finely ground pistachios
  • 2–3 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Alternate adding dry ingredients and milk, mixing just until combined. Add food coloring if desired.
  5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  6. Bake for 16–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
  7. For the frosting, beat butter until creamy. Add powdered sugar, pistachio paste or ground pistachios, vanilla, and milk until smooth.
  8. Pipe frosting onto cooled cupcakes and garnish with chopped pistachios if desired.

Notes

  • Use high-quality pistachio paste for the best flavor.
  • Add a drop of green food coloring for a more vibrant appearance.
  • Top with whole or crushed pistachios for extra crunch.
  • Store cupcakes refrigerated if frosted with cream-rich frosting.

Nutrition

Keywords: pistachio cupcakes, nutty cupcakes, pistachio dessert

Find it online: https://yumcove.com/pistachio-cupcakes/