Fluffy Pistachio Cupcakes Buttercream (Printable Version)
Fluffy pistachio cupcakes with creamy buttercream topping, elegant and nutty dessert ready in 40 minutes.
# What You'll Need:
→ Cupcakes
01 - 4.25 oz shelled unsalted pistachios
02 - 5.6 oz all-purpose flour
03 - 1 ½ tsp baking powder
04 - ¼ tsp salt
05 - 3.9 oz unsalted butter softened
06 - 5.3 oz granulated sugar
07 - 2 large eggs
08 - ½ cup whole milk
09 - 1 tsp vanilla extract
→ Pistachio Buttercream
10 - 3.5 oz shelled unsalted pistachios
11 - 7.9 oz unsalted butter softened
12 - 8.8 oz powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Process 4.25 oz pistachios in a food processor until finely ground. Reserve 1-2 tbsp for garnish.
03 - Sift together flour, baking powder, and salt in a bowl. Stir in the ground pistachios.
04 - Beat 3.9 oz softened butter and 5.3 oz granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Add dry ingredients in two batches, alternating with ½ cup milk, starting and ending with flour mixture.
07 - Divide batter evenly among prepared cupcake liners.
08 - Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
09 - Finely grind 3.5 oz pistachios in a food processor, leaving slightly coarse texture preferred.
10 - Beat 7.9 oz softened butter until smooth and creamy. Add powdered sugar gradually, beating until fully combined.
11 - Mix in ground pistachios, vanilla, pinch of salt, and 2 tbsp milk. Beat until fluffy, adding additional milk as needed for desired consistency.
12 - Pipe or spread buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.
# Expert Tips:
01 -
- The real pistachio flavor comes through in every bite, not just artificial extract
- These cupcakes stay moist for days, making them perfect for sharing or keeping all to yourself
02 -
- Room temperature ingredients are the secret to light, fluffy cupcakes, so take everything out of the fridge at least 30 minutes before starting
- Over-grinding pistachios releases too much oil and makes the batter heavy, so pulse in short bursts and check frequently
03 -
- A tiny drop of almond extract enhances the pistachio flavor without overpowering it
- Toast your pistachios at 350°F for 5–10 minutes before grinding for an even deeper, nuttier taste