Description
Delightful pistachio cupcakes topped with creamy vanilla buttercream frosting and garnished with chopped pistachios, these treats are perfect for any occasion.
Ingredients
Scale
For the Cupcakes:
- 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
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
- 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
- For added color, you can use green food coloring in the cupcake batter.
- Make sure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg