Pistachio Cupcakes with Vanilla Buttercream Frosting
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!
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.