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Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting

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These light and fluffy pistachio cupcakes are topped with a rich vanilla buttercream frosting and garnished with crunchy pistachios. The perfect treat for any occasion, offering a delightful balance of nutty flavor and sweetness.

Ingredients

Scale

For the Cupcakes:

  • 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

For the 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)
  • Green food coloring (optional)

Instructions

  • Preheat the Oven and Prepare the Cupcake Tin:
    • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
  • Cream Butter and Sugar:
    • In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Combine Wet and Dry Ingredients:
    • Mix in the dry ingredients alternately with the milk and sour cream, beginning and ending with the dry ingredients. Add green food coloring, if desired.
  • Fill Cupcake Liners and Bake:
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the Vanilla Buttercream Frosting:
    • Beat the butter until creamy. Gradually add powdered sugar, beating until combined. Add the vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
  • Frost the Cupcakes:
    • Once the cupcakes are completely cool, frost them with the buttercream frosting. Garnish with finely chopped pistachios and optional green food coloring.

Notes

  • For a richer pistachio flavor, you can toast the pistachios lightly before grinding them.
  • Green food coloring is optional but adds a festive touch to the cupcakes.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://easyfoodflash.com/luscious-pistachio-cupcakes-with-vanilla-buttercream-frosting/