Description
Delicious pistachio cupcakes topped with creamy vanilla buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely ground
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 cup unsalted butter, room temperature (for frosting)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1/4 cup finely chopped pistachios (for garnish)
- Green food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the dry ingredients alternately with the milk and sour cream, beginning and ending with the dry ingredients. Add green food coloring if desired.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, beating until combined. Add vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
- Frost the cooled cupcakes with the buttercream and sprinkle with finely chopped pistachios for garnish.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For a richer flavor, consider adding a pinch of cardamom to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg