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Pistachio Cupcakes
5 from 9 votes

Pistachio Cupcakes

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.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12
Course: Dessert
Cuisine: Italian

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 egg large
  • 2/3 cup (160ml) milk
  • 1 Tbsp natural pistachio flavor (see note)
  • green food coloring
  • 1/2 cup (66g) pistachios finely chopped, unsalted
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) pistachios finely chopped, for topping, unsalted

Instructions

    Cup of Yum
  1. 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.
  2. 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). 
  3. 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.
  4.  Remove bowl from stand mixer, add pistachios and fold mixture while scraping bowl to evenly incorporate pistachios and blend batter (don't over-mix). 
  5. Divide batter among 12 paper lined muffin cups filling each 2/3 full (about 1/4 cup in each). 
  6. 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.
  7. 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. 
  8. 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.