Luscious Pistachio Cupcakes
Delightful pistachio cupcakes topped with light and airy vanilla buttercream frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 0.5 cups shelled pistachios, finely ground
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, room temperature
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.25 cups sour cream
For the Frosting
- 1 cups unsalted butter, room temperature
- 1 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream
For Garnish
- 0.25 cups finely chopped pistachios
- optional Green food coloring
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, and then stir in the vanilla extract.
Mixing the Batter
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk and sour cream, starting and finishing with the dry mixture.
- If desired, add a few drops of green food coloring to the batter and mix until well combined.
Baking
- Scoop the batter evenly into the lined cupcake holders, filling each about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- While the cupcakes are cooling, beat the room temperature butter until creamy.
- Gradually add the powdered sugar, mixing well to avoid clouding.
- Stir in the vanilla extract and heavy cream, beating until light and fluffy.
Garnishing
- Once the cupcakes are completely cooled, spread the frosting generously over each cupcake.
- Sprinkle finely chopped pistachios on top for garnish.
Notes
For a unique twist, consider substituting half of the all-purpose flour with almond flour or using different extracts in the frosting. Keep cupcakes in an airtight container for storage.