Fluffy pistachio cupcakes with buttercream (Printable Version)

Fluffy cupcakes infused with real pistachios and topped with creamy buttercream frosting for an elegant dessert.

# What You Need:

→ Cupcakes

01 - 4.25 oz shelled unsalted pistachios
02 - 1.33 cups all-purpose flour
03 - 1.5 tsp baking powder
04 - 0.25 tsp salt
05 - 3.9 oz unsalted butter softened
06 - 0.75 cup granulated sugar
07 - 2 large eggs
08 - 0.5 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 - 2 cups powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a food processor, finely grind 4.25 oz pistachios for the cupcakes. Reserve 1-2 tbsp for garnish.
03 - In a bowl, sift together flour, baking powder, and salt. Stir in the ground pistachios.
04 - In a separate large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Add the dry ingredients in two batches, alternating with milk, starting and ending with flour mixture.
07 - Divide the batter evenly among cupcake liners.
08 - Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
09 - For the pistachio buttercream, grind 3.5 oz pistachios finely, leaving slightly coarse for texture.
10 - Beat the butter until smooth and creamy. Add powdered sugar gradually, beating until combined.
11 - Mix in ground pistachios, vanilla, a pinch of salt, and 2 tbsp milk. Beat until fluffy, adding extra milk for desired consistency.
12 - Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.

# Expert Advice:

01 -
  • The buttercream is so good youll catch yourself eating it straight from the bowl
  • These cupcakes stay moist for days thanks to the ground nuts in the batter
  • They look stunning with that subtle green speckled crumb and creamy topping
02 -
  • Overgrinding pistachios into paste is an easy mistake that will ruin the texture, so pulse briefly and check frequently
  • Room temperature ingredients are nonnegotiable for achieving that bakery light crumb structure
  • Completely cool cupcakes before frosting or the buttercream will melt into an unappealing mess
03 -
  • Toasting the pistachios for 5 minutes before grinding deepens their flavor remarkably
  • A drop of almond extract in the buttercream creates that classic bakery flavor combination

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