Pistachio Cupcakes with Pistachio Buttercream Frosting Recipe

Introduction

These pistachio cupcakes offer a delightful nutty flavor and a moist, tender crumb, perfect for any celebration or afternoon treat. Topped with a creamy pistachio buttercream, they combine rich taste with beautiful presentation.

Ingredients

• ¾ cup (90g) raw pistachios
• 1 ¼ cups (163g) all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons (84g) unsalted butter (room temperature)
• ¾ cup (155g) sugar
• 2 tablespoons (30ml) vegetable oil
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon almond extract
• 2 large eggs
• ½ cup plus 2 tablespoons (150ml) milk
• 1 cup (120g) raw pistachios (for frosting)
• 1 tablespoon water (optional)
• ½ cup (112g) unsalted butter (room temperature, for frosting)
• 4 cups (460g) powdered sugar
• 4-6 tablespoons heavy whipping cream
• ¼ teaspoon almond extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: Place the raw pistachios in a food processor and grind until they become fine crumbs with no large chunks.
3. Step 3: In a medium bowl, mix the ground pistachios, flour, baking powder, and salt. Set aside.
4. Step 4: In a large mixing bowl, beat the butter, sugar, vegetable oil, vanilla extract, and almond extract until light and fluffy, about 2–3 minutes.
5. Step 5: Add the eggs one at a time, mixing well after each addition. Scrape down the sides as needed.
6. Step 6: Add half of the dry ingredients to the wet mixture and stir until mostly combined.
7. Step 7: Slowly pour in the milk and mix; the batter may look slightly curdled, which is normal.
8. Step 8: Add the remaining dry ingredients and mix until smooth and combined. Avoid overmixing, scraping the bowl as needed.
9. Step 9: Fill each cupcake liner just over ¾ full (about 55g) and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Remove cupcakes from the oven and allow them to cool on a wire rack.
11. Step 11: For the frosting, place the pistachios in a food processor and blend. It will first turn into crumbs, then moist crumbs. Add a tablespoon of water if needed to help it become a smooth paste, processing for about 5 minutes. Add more water cautiously if required.
12. Step 12: Transfer the pistachio paste to a bowl and beat with the butter until smooth.
13. Step 13: Add half of the powdered sugar and mix well.
14. Step 14: Mix in 2 tablespoons of heavy cream and the almond extract until combined.
15. Step 15: Add the remaining powdered sugar and beat until smooth. Add more cream as needed to reach a piping consistency.
16. Step 16: Using a piping bag fitted with a swirl tip, decorate the cooled cupcakes with the pistachio buttercream. Optionally, sprinkle extra pistachio crumbs on top.
17. Step 17: Serve fresh or store as directed below.

Tips & Variations

• For a deeper pistachio flavor, lightly toast the pistachios before grinding but cool them completely to avoid altering the buttercream texture.
• If you don’t have almond extract, vanilla extract alone will still provide a lovely taste.
• Use a piping tip of your choice to create different cupcake designs or simply spread the frosting with a knife for a rustic look.
• To make these gluten-free, substitute the flour with a gluten-free all-purpose blend.

Storage

Store the cupcakes in an airtight container at room temperature for up to 48 hours. After that, refrigerate them to keep fresh for up to 3 days. Before serving, bring cupcakes to room temperature for the best texture and flavor. The frosting may firm up in the fridge but will soften nicely once left out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Let it come to room temperature and give it a gentle stir before scooping and baking.

What if I don’t have a food processor to make pistachio paste?

If you don’t have a food processor, finely chop the pistachios and then blend them with a bit of heavy cream or water using a blender or a mortar and pestle, though it might take longer to achieve a smooth paste.

Pistachio Cupcakes with Pistachio Buttercream Frosting Recipe

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These Pistachio Cupcakes are a delightful treat featuring moist, fluffy cupcakes infused with the nutty flavor of pistachios, topped with a rich pistachio buttercream frosting. Perfect for special occasions or a gourmet everyday dessert, they combine the subtle almond and vanilla extracts with crunchy pistachio crumbs and creamy frosting for a truly indulgent experience.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• ¾ cup (90g) raw pistachios
• 1 ¼ cups (163g) all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons (84g) unsalted butter, room temperature
• ¾ cup (155g) sugar
• 2 tablespoons (30ml) vegetable oil
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon almond extract
• 2 large eggs
• ½ cup plus 2 tablespoons (150ml) milk

Buttercream Frosting

• 1 cup (120g) raw pistachios
• 1 tablespoon water (optional)
• ½ cup (112g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 4–6 tablespoons heavy whipping cream
• ¼ teaspoon almond extract

Instructions

1. Make the cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prepare for baking.
2. Grind the pistachios: Place ¾ cup raw pistachios in a food processor and process until finely ground with no large chunks remaining.
3. Mix dry ingredients: In a medium bowl, combine the ground pistachios, all-purpose flour, baking powder, and salt; set aside.
4. Cream butter and sugar: In a large mixing bowl, beat the room temperature unsalted butter, sugar, vegetable oil, vanilla extract, and almond extract together until the mixture is light in color and fluffy, about 2-3 minutes.
5. Add eggs: Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl sides for even mixing.
6. Incorporate dry ingredients: Add half of the dry mixture to the batter and mix until just combined.
7. Add milk: Slowly add the milk, mixing until fully incorporated; don’t worry if the batter looks slightly curdled.
8. Add remaining dry ingredients: Mix in the rest of the dry ingredients until the batter is smooth and well combined, being careful not to overmix.
9. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about ¾ full (approximately 55g).
10. Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool: Remove cupcakes from the oven and transfer to a cooling rack to cool completely before frosting.
12. Prepare pistachio paste: Process 1 cup raw pistachios in a food processor. Initially, it will become crumbs, then moist crumbs. Add 1 tablespoon water if necessary, and continue processing until a smooth, oily paste forms. This may take about 5 minutes. Add a little more water only if needed, avoiding excess.
13. Make buttercream: Combine the pistachio paste with ½ cup room temperature unsalted butter in a mixing bowl and beat until smooth and well blended.
14. Add powdered sugar: Add half of the powdered sugar to the butter mixture and mix until combined.
15. Add cream and flavor: Mix in 2 tablespoons heavy whipping cream and ¼ teaspoon almond extract until smooth.
16. Add remaining powdered sugar: Add the remaining powdered sugar, mixing until smooth. Add additional heavy cream as needed to achieve piping consistency.
17. Frost cupcakes: Transfer frosting to a piping bag fitted with an Ateco 808 tip and pipe swirls onto the cooled cupcakes. Optionally, decorate with extra pistachio crumbs.
18. Store: Store cupcakes in an airtight container at room temperature for up to 48 hours, then refrigerate. Best served at room temperature within 2-3 days.

Notes

• Using raw pistachios for the paste yields a better texture but may take longer to process.
• Be careful when adding water to the pistachio paste; use only enough to help it form a smooth paste.
• Do not overmix the cupcake batter to keep the cupcakes tender.
• Store cupcakes in an airtight container to maintain freshness.
• Allow cupcakes to cool completely before frosting to prevent melting the buttercream.

Keywords: pistachio cupcakes, pistachio buttercream, nutty cupcakes, pistachio frosting, baked cupcakes, nut flavored cupcakes, almond extract cupcakes