Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting

These pistachio cupcakes are a true delight, offering a rich, nutty flavor in every bite. Topped with a smooth vanilla buttercream frosting, these cupcakes are perfect for any occasion, whether it’s a special celebration or an everyday treat. The combination of pistachio and vanilla creates a unique and irresistible flavor profile that will impress everyone.

Why You’ll Love This Recipe

1. Rich Pistachio Flavor: The ground pistachios in the batter give these cupcakes a delicious, nutty taste.
2. Perfectly Sweet Vanilla Frosting: The creamy buttercream frosting pairs perfectly with the nutty cupcakes.
3. Soft and Moist: These cupcakes are light, fluffy, and full of flavor.
4. Great for Any Occasion: Whether it’s a birthday, celebration, or just because, these cupcakes are always a hit!

Ingredients

For the Pistachio Cupcakes

• 1 cup all-purpose flour
• 1/2 cup ground pistachios
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 tsp almond extract (optional)

For the Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream or milk
• Pinch of salt

Instructions

Step 1: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, followed by the vanilla extract and almond extract, if using.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.

Step 2: Make the Vanilla Buttercream Frosting

1. Beat the softened butter in a large bowl until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, until fully incorporated.
3. Add the vanilla extract, salt, and 2 tablespoons of heavy cream or milk. Continue to beat for 3-4 minutes until light and fluffy.
4. If the frosting is too thick, add more milk, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.

Step 3: Frost the Cupcakes

1. Once the cupcakes have cooled, use a piping bag fitted with a star tip (or a knife) to pipe or spread the vanilla buttercream frosting onto the cupcakes.
2. Garnish with chopped pistachios or a sprinkle of ground pistachios for added texture and flavor.

Step 4: Serve and Enjoy
Serve the pistachio cupcakes at room temperature. They’re perfect for dessert or a special treat with your afternoon coffee or tea.

Nutrition Facts

Serving Size: 1 cupcake with frosting

• Calories: ~300
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 95mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 3g

FAQ

1. Can I make these cupcakes ahead of time?
   Yes, you can make the cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them just before serving for best results.
2. Can I use pistachio extract instead of ground pistachios?
   Yes, you can use pistachio extract, but ground pistachios give a more authentic texture and flavor to the cupcakes.
3. How can I make these cupcakes gluten-free?
   You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best results.
4. How should I store leftovers?
   Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
5. Can I use a different frosting?
   Absolutely! You can replace the vanilla buttercream with cream cheese frosting or chocolate ganache for a different twist.
6. Can I freeze these cupcakes?
   Yes, you can freeze the cupcakes without frosting for up to 3 months. Just wrap them tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before frosting and serving.
7. What drink pairs well with pistachio cupcakes?
   Pistachio cupcakes pair wonderfully with a cup of coffee, hot tea, or even a glass of sparkling water.

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