Go Back
–+ servings
Pistachio Cupcakes with Vanilla Buttercream Frosting

Divine Pistachio Cupcakes with Silky Vanilla Buttercream Frosting

Delight your guests with these Pistachio Cupcakes with Vanilla Buttercream Frosting that blend nutty and sweet flavors in a fluffy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Can use gluten-free flour blend as a substitute.
  • 1 cups Shelled Pistachios (finely ground) Ensure to grind finely for even distribution.
  • 1.5 teaspoons Baking Powder Double-check freshness for best results.
  • 0.5 teaspoons Baking Soda Be cautious not to use too much.
  • 0.5 teaspoons Salt Essential for flavor.
  • 0.5 cups Unsalted Butter (room temperature) Use salted butter if preferred, but reduce added salt.
  • 1 cups Granulated Sugar For a less sweet version, consider using less sugar.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1 teaspoon Vanilla Extract Real vanilla extract offers the best aroma.
  • 0.5 cups Whole Milk Substitute with almond milk for dairy-free.
  • 0.5 cups Sour Cream Plain yogurt can work as a substitute.
For the Frosting
  • 3 cups Powdered Sugar Can use sugar alternatives.
  • 0.5 cups Heavy Cream Coconut cream can substitute for dairy-free.
For the Garnish
  • Chopped Pistachios Adds texture and visual appeal.
  • Green Food Coloring (optional) Enhances the visual presentation of cupcakes.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients.
  3. In a large bowl, cream butter and sugar until light and fluffy, then add eggs and vanilla.
  4. Gradually combine dry and wet ingredients, alternating with milk and sour cream.
  5. Fill muffin cups and bake for 18-20 minutes.
  6. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack.
  7. Prepare the frosting by beating butter, then gradually adding powdered sugar, vanilla, and heavy cream.
  8. Frost the cooled cupcakes with vanilla buttercream.
  9. Garnish with chopped pistachios and serve.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature. Avoid overmixing for the best texture. Cool completely before frosting.

Tried this recipe?

Let us know how it was!