Description
These Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting combine tender, moist cupcakes infused with finely ground pistachios and a rich, creamy vanilla buttercream. Perfect for celebrations or as a delightful treat, the cupcakes feature a subtle nutty flavor complemented by the smooth frosting and a sprinkle of pistachio garnish for extra texture.
Ingredients
Scale
Cupcake Batter
- 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
- Green food coloring (optional)
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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt to evenly distribute the leavening agents and nuts.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a tender crumb in the cupcakes. Add the eggs one at a time, beating well after each to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients alternately with the whole milk and sour cream, starting and ending with the dry mixture. This helps maintain batter consistency. Add green food coloring at this stage if you desire a tinted batter.
- Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Buttercream Frosting: Beat the unsalted butter until creamy. Gradually add powdered sugar, mixing until fully combined. Add vanilla extract and heavy cream, then beat until the frosting is light and fluffy, perfect for spreading.
- Frost and Garnish: Once cupcakes have cooled completely, frost them generously with the prepared vanilla buttercream. Sprinkle finely chopped pistachios on top for a delightful crunch and visual appeal.
Notes
- Finely grinding the pistachios ensures they blend smoothly into the batter without affecting texture.
- Alternating dry and wet ingredients helps prevent overmixing, keeping cupcakes tender.
- Make sure cupcakes have cooled completely before frosting to prevent melting.
- Green food coloring is optional but adds a festive pistachio-themed color.
- You can substitute sour cream with Greek yogurt for a similar texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
