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Pistachio Cupcakes Recipe

These pistachio cupcakes are light, fluffy, and packed with the nutty, slightly sweet flavor of pistachios. Topped with a velvety pistachio buttercream frosting, these cupcakes are a treat for any occasion, offering an elegant and unique twist on traditional cupcakes.
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Equipment

  • Muffin tin
  • Cupcake liners
  • Food processor (optional, for grinding pistachios)
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • Cooling rack

Ingredients
  

  • For the Cupcakes:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup shelled pistachios finely ground
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1/2 cup whole milk
  • For the Pistachio Buttercream Frosting:
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup pistachio paste or finely ground pistachios
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream adjust for desired consistency
  • Chopped pistachios for garnish optional

Instructions
 

  • Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  • In a separate bowl, cream the butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the Pistachio Buttercream Frosting:
  • In a mixing bowl, beat the butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Mix in the pistachio paste or ground pistachios, vanilla extract, and 2 tablespoons of heavy cream. Beat until light and fluffy, adding more cream if needed for a spreadable consistency.
  • Frost and Garnish:
  • Pipe or spread the frosting onto the cooled cupcakes.
  • Garnish with chopped pistachios for added crunch and visual appeal.