Description
Indulge in these delightful Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting. A perfect balance of nutty pistachio flavor in a moist cupcake topped with creamy vanilla buttercream.
Ingredients
Scale
Cupcakes:
- 1 cup shelled unsalted pistachios, finely ground
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup whole milk
- Green food coloring (optional)
Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar. Beat in eggs, vanilla extract, and almond extract. Alternate adding dry ingredients and milk, mixing well. Add green food coloring if desired.
- Bake Cupcakes: Divide batter into liners and bake for 18–20 minutes. Let cool.
- Make Frosting: For buttercream, beat butter, add powdered sugar gradually, then mix in cream, vanilla, and salt until fluffy.
- Frost Cupcakes: Frost cooled cupcakes as desired.
Notes
- You can toast the pistachios lightly before grinding for deeper flavor.
- For a dairy-free option, substitute butter with a vegan alternative and use plant-based milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 34g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
