Pistachio Cupcakes
User Reviews
5.0
9 reviews
Excellent
Pistachio Cupcakes
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These soft and fluffy pistachio studded cupcakes are sure to be the hit of the party! They have a sweet, decadent, nutty flavor and the frosting is the perfect finishing touch. Finish with icing roses for a beautiful finish to a dainty cupcake.
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Ingredients
Cupcakes
- 1 1/2 cups (212g) all-purpose flour
- 2 tsp (6g) cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (156g) granulated sugar
- 2 large eggs
- 2/3 cup (160ml) milk
- 1 Tbsp natural pistachio flavor (see note)
- green food coloring
- 1/2 cup (66g) unsalted pistachios, finely chopped
Frosting
- 3/4 cup (170g) Butter, nearly at room temperature (I recommend using 1/2 cup unsalted 1/4 cup salted)
- 1 1/2 Tbsp (20ml) heavy cream, then more as needed
- 1 Tbsp natural pistachio flavor (see note)
- 2 3/4 cups (334g) powdered sugar
- 1/4 cup (33g) unsalted pistachios, finely chopped, for topping
Instructions
- For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer whip together butter and sugar until pale and fluffy. Mix in eggs one at a time then blend in pistachio flavor and green food coloring (I used about 8 liquid drops).
- Add 1/3 of the flour mixture and blend on low speed until combined then blend in 1/2 of the milk, then mix in 1/3 of the flour mixture followed by remaining 1/2 of the milk. Add last 1/3 of the flour mixture and mix just until nearly combined.
- Remove bowl from stand mixer, add pistachios and fold mixture while scraping bowl to evenly incorporate pistachios and blend batter (don't over-mix).
- Divide batter among 12 paper lined muffin cups filling each 2/3 full (about 1/4 cup in each).
- Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 22 minutes. Remove from pan and cool on a wire rack 10 minutes then transfer to an airtight container to cool completely.
- For the pistachio buttercream frosting: In the bowl of an electric stand mixer whip butter until very pale and fluffy. Mix in heavy cream, pistachio flavor and powdered sugar. Whip until pale and fluffy.
- Pipe over cupcakes and sprinkle pistachios over top. Store in an airtight container.
Notes
- I used Beanilla's Natural Pistachio Flavor. It tastes really close to almond extract if you are looking for a cheaper alternative, in the cupcake only use 3/4 tsp of the almond extract and 1/2 tsp in the frosting. If you are using an imitation pistachio flavor such as Lorann's you won't need near as much, probably 1/8 tsp in place of the 1 Tbsp.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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