Name: Pistachio Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup finely ground pistachios (unsalted, shelled); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1/2 cup milk; Green food coloring (optional); Frosting:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp pistachio paste or 1–2 tbsp finely ground pistachios; 2–3 tbsp milk or cream; 1/2 tsp vanilla extract

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Pistachio Cupcakes are soft, moist, and delicately flavored cupcakes infused with real pistachio essence and topped with a silky pistachio buttercream. Their naturally light green hue and nutty aroma make them both visually appealing and irresistibly delicious.

Why You’ll Love This Recipe

You will appreciate how these cupcakes combine a tender crumb with a rich pistachio flavor that is neither overpowering nor artificial. The frosting is smooth, creamy, and perfectly complements the cupcake base. These cupcakes are elegant enough for celebrations yet simple enough for everyday baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cupcakes:

all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil or melted butter
milk or buttermilk
pistachio pudding mix or pistachio paste
vanilla extract
chopped pistachios (optional)

For the pistachio frosting:

unsalted butter
powdered sugar
pistachio paste or pistachio pudding mix
vanilla extract
milk or cream
optional white sprinkles for decoration

Directions

Preheat the oven to 350°F (175°C). Line a cupcake tray with paper liners.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a separate bowl, combine sugar, eggs, oil, milk, pistachio flavoring, and vanilla until smooth.
Add dry ingredients to wet ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners.
Bake for 16–20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
Prepare the frosting by beating butter until creamy.
Add powdered sugar, pistachio flavoring, and vanilla; beat until light and smooth.
Add milk or cream to adjust consistency.
Pipe frosting onto cooled cupcakes and garnish with sprinkles or chopped pistachios.

Servings and Timing

Serves: 12 cupcakes
Preparation Time: 15 minutes
Baking Time: 16–20 minutes
Cooling and Frosting Time: 20–30 minutes
Total Time: approximately 1 hour

Variations

Extra Nutty: Add chopped pistachios to the batter.
Almond-Pistachio: Add a small amount of almond extract.
Filled Cupcakes: Add a pistachio cream or vanilla custard filling.
Chocolate Drizzle: Finish with a thin drizzle of melted white chocolate.
Vegan Version: Use plant-based milk, oil, and vegan butter frosting.

Storage/Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze unfrosted cupcakes for up to 2 months.
Thaw at room temperature before frosting and serving.

FAQs

Why are my cupcakes dense?

Overmixing the batter can cause a dense texture.

Can I use pistachio extract instead of pudding mix?

Yes, pistachio extract or pistachio paste works well.

Can I make these cupcakes gluten-free?

Use a 1:1 gluten-free baking flour blend.

Why did my cupcakes sink?

They may have been underbaked or the oven temperature may have dropped.

Can I use butter instead of oil?

Yes, melted butter works but produces a slightly denser cupcake.

Can the frosting be colored more green?

A small amount of gel food coloring can enhance color.

Are fresh pistachios required?

No, they are optional but add texture and richness.

Can I make mini cupcakes?

Yes, bake for 10–12 minutes.

Can I pipe the frosting ahead of time?

Yes, refrigerate and re-whip before piping.

Should the cupcakes be served chilled?

They can be enjoyed chilled or at room temperature.

Conclusion

Pistachio Cupcakes offer a delightful blend of nutty flavor, softness, and creamy frosting that elevates any dessert table. Their appealing color and refined taste make them a perfect choice for parties, gatherings, or simply treating yourself to something special. These elegant yet simple cupcakes are sure to become a bakery-style favorite in your kitchen.

Pistachio Cupcakes

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Soft, nutty Pistachio Cupcakes made with finely ground pistachios and topped with a creamy pistachio or vanilla frosting for a flavorful and elegant treat.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat 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.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and milk, mixing just until combined. Add food coloring if desired.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 16–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the frosting, beat butter until creamy. Add powdered sugar, pistachio paste or ground pistachios, vanilla, and milk until smooth.
Pipe frosting onto cooled cupcakes and garnish with chopped pistachios if desired.