Indulge in a sweet, nutty treat with Pistachio Cupcakes with Vanilla Buttercream! These creamy pistachio cupcakes combine the rich flavor of pistachios with a silky vanilla frosting, perfect for celebrations or cozy afternoons. Try this pistachio cupcakes recipe for a delightful, crowd-pleasing dessert!
Why You’ll Love This Recipe
- Unique Flavor: Nutty pistachios meet sweet, creamy frosting for a decadent treat.
- Visually Stunning: Subtle green hue adds elegance to these pistachio cupcakes.
- Easy to Make: Simple steps for a bakery-worthy result.
- Perfect for Sharing: Ideal for parties, bake sales, or gifting.
- Balanced Sweetness: Pistachios add depth without overwhelming sweetness.
Ingredients for Pistachio Cupcakes with Vanilla Buttercream
Here’s what you’ll need for these creamy pistachio cupcakes (makes 12 cupcakes):
For the Cupcakes:
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) shelled pistachios, finely ground
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick, 115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- ¼ cup (60g) sour cream
- Green food coloring (optional)
For the Vanilla Buttercream:
- 1 cup (2 sticks, 225g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp (30–45ml) heavy cream
- ¼ cup (25g) finely chopped pistachios (for garnish)
Equipment
- Muffin tin
- 12 cupcake liners
- Mixing bowls
- Electric mixer (optional)
- Piping bag (optional)
- Food processor
Ingredient Tips
- Pistachios: Use unsalted, shelled pistachios; toast lightly for deeper flavor.
- Flour: Swap with 1:1 gluten-free flour for gluten-free pistachio cupcakes.
- Sour Cream: Substitute with Greek yogurt for similar texture in creamy pistachio cupcakes.
- Butter: Use salted butter and reduce added salt if preferred.
- Food Coloring: Optional for a vibrant green hue in these pistachio cupcakes.
Directions for Pistachio Cupcakes with Vanilla Buttercream
Let’s make these creamy Pistachio Cupcakes with Vanilla Buttercream!
Prepare the Pan
I preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners, setting the stage for these pistachio cupcakes.
Mix Dry Ingredients
In a medium bowl, I whisk 1½ cups flour, ½ cup ground pistachios, 1½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt, ensuring a smooth base for this pistachio cupcakes recipe.
Cream Butter and Sugar
In a large bowl, I beat ½ cup butter and 1 cup sugar until light and fluffy. I add 2 eggs one at a time, beating well, then stir in 1 tsp vanilla extract for these creamy Pistachio Cupcakes with Vanilla Buttercream.
Combine Wet and Dry
I alternate adding the dry ingredients with ½ cup milk and ¼ cup sour cream to the butter mixture, starting and ending with dry ingredients. I add a drop of green food coloring if desired, mixing gently to keep the batter light for these pistachio cupcakes.
Bake Cupcakes
I divide the batter evenly among the liners, filling each ⅔ full. I bake for 18–20 minutes until a toothpick comes out clean, then cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Make Buttercream
I beat 1 cup butter until creamy, gradually adding 1 cup powdered sugar. I mix in 2 tsp vanilla extract and 2–3 tbsp heavy cream, beating until fluffy for this creamy Pistachio Cupcakes with Vanilla Buttercream frosting.
Frost and Garnish
I pipe or spread the buttercream onto cooled cupcakes and sprinkle with ¼ cup chopped pistachios for a nutty finish to these pistachio cupcakes.
Nutrition
- Prep Time: 20–25 minutes
- Cook Time: 18–20 minutes
- Total Time: 40–45 minutes
- Servings: 12 cupcakes
- Calories: ~350 kcal per cupcake
- Macros per Cupcake: 45g carbs, 4g protein, 18g fat, 1g fiber
Variations for Pistachio Cupcakes with Vanilla Buttercream
Try these twists on this pistachio cupcakes recipe:
- Nut Swap: Use almonds for Nutty Pistachio Cupcakes.
- Gluten-Free: Swap flour with 1:1 gluten-free blend for creamy pistachio cupcakes.
- Flavor Boost: Add ½ tsp almond extract to the batter for richer nutty flavor.
- Frosting Twist: Infuse buttercream with lemon zest for a citrusy pistachio cupcakes twist.
- Color-Free: Skip food coloring for natural-hued creamy pistachio cupcakes.
Serving Ideas:
- Pair with a fruit salad for a light dessert.
- Serve with hot tea for a cozy treat.
- Enjoy with a glass of sparkling wine for celebrations.
Storage
I store these creamy pistachio cupcakes in an airtight container in the fridge for up to 5 days, letting them sit at room temperature for 10 minutes before serving for the best texture. To freeze, I wrap unfrosted cupcakes in plastic wrap and store in a freezer-safe container for up to 3 months, thawing at room temperature before frosting.
Serving Tips
- Presentation: Serve these creamy Pistachio Cupcakes with Vanilla Buttercream with elegant frosting swirls.
- Garnish: Top with a whole pistachio or edible flowers for flair.
- Pairing: Pair with milk or coffee to complement the pistachio cupcakes.
- Portion Size: 1 cupcake per person as a dessert or snack.
- Occasions: Perfect for birthdays, bake sales, or afternoon tea.
FAQs About Pistachio Cupcakes with Vanilla Buttercream
Here are answers to some common questions about Pistachio Cupcakes with Vanilla Buttercream:
Can I use salted pistachios for this recipe?
Yes, reduce the added salt for these creamy pistachio cupcakes to balance flavors.
What can I use instead of sour cream?
Greek yogurt works as a substitute in this pistachio cupcakes recipe.
How do I make these pistachio cupcakes gluten-free?
Use 1:1 gluten-free flour for Pistachio Cupcakes with Vanilla Buttercream.
How do I keep the frosting from melting?
Cool cupcakes completely before frosting for this creamy pistachio cupcakes recipe.
What pairs well with these creamy pistachio cupcakes?
Tea, fruit salad, or sparkling wine complements the flavors.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pistachio Cupcakes with Vanilla Buttercream are a nutty, creamy dessert that’s perfect for any occasion. This pistachio cupcakes recipe is a must-try. Bake these creamy pistachio cupcakes, share with loved ones, and enjoy the indulgent flavors!
Pistachio Cupcakes with Vanilla Buttercream Frosting
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios finely ground
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 –3 tablespoons heavy cream
- 1/4 cup finely chopped pistachios for garnish
- Green food coloring optional
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Mix in the dry ingredients alternately with the milk and sour cream, beginning and ending with the dry ingredients. Add green food coloring if desired.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: For the frosting, beat the butter until creamy. Gradually add powdered sugar, beating until combined. Add vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
- Decorate: Frost the cooled cupcakes with the buttercream and sprinkle with finely chopped pistachios for garnish.
Notes
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
- Don’t Overmix: Be careful not to overmix the batter once you add the dry ingredients to keep the cupcakes light and fluffy.
- Cooling is Crucial: Make sure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
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