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Pistachio Cupcakes with Vanilla Buttercream Frosting

Delight in the unique flavor of moist pistachio cupcakes topped with rich vanilla buttercream frosting, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 1/4 cups all-purpose flour High-quality brand recommended.
  • 1/2 teaspoon baking powder Essential for perfect rise.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/2 cup shelled pistachios, finely ground Opt for roasted unsalted pistachios.
  • 1/2 cup unsalted butter, softened Bring to room temperature.
  • 3/4 cup granulated sugar Perfect sweetness for cupcakes.
  • 2 large eggs, room temperature Ensure smooth batter incorporation.
  • 1/2 cup milk Whole milk recommended for moistness.
  • 1 teaspoon vanilla extract Use pure for authentic flavor.
Frosting Ingredients
  • 1/2 cup unsalted butter, softened Ensure it’s room temperature.
  • 2 cups powdered sugar Sweetens the frosting perfectly.
  • 1 teaspoon vanilla extract Enhances the frosting flavor.
  • 2 tablespoons heavy cream Adds richness to the frosting.
  • pinch salt Enhances all flavors.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
  3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, ensuring each is well combined before adding the next. Stir in vanilla extract.
  5. Gradually add the dry mixture in three parts, alternating with milk. Start and end with dry mix, stirring until just combined.
  6. Divide the batter evenly among prepared liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes until a toothpick inserted comes out clean.
  8. Let cupcakes cool completely before frosting.
Frosting
  1. Beat the softened butter until creamy. Gradually add powdered sugar and mix until fully incorporated.
  2. Mix in vanilla extract, heavy cream, and a pinch of salt, beating until smooth and fluffy.
  3. Frost cooled cupcakes and decorate as desired.

Notes

Cupcakes can be stored at room temperature for 2 days or in the fridge for up to 1 week. Consider adding crushed pistachios on top for garnish. For gluten-free, use a gluten-free flour blend, and for vegan, use plant-based butter, dairy-free milk, and a flax egg.