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Pistachio Cupcakes with Vanilla Buttercream Frosting

These Pistachio Cupcakes are a delightful twist on the classic treat, featuring a rich, nutty flavor and a smooth vanilla buttercream frosting that adds just the right touch of sweetness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Persian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pistachio Cupcakes
  • 1 1/4 cups all-purpose flour Use high-quality flour (like King Arthur) for the best results.
  • 1/2 teaspoon baking powder This helps them rise. Make sure it's fresh!
  • 1/4 teaspoon salt To enhance the flavor.
  • 1/2 cup shelled pistachios, finely ground Opt for roasted, unsalted pistachios to bring out their flavor.
  • 1/2 cup unsalted butter, softened Bring this to room temperature for easier mixing.
  • 3/4 cup granulated sugar Sweetness perfection.
  • 2 large eggs, room temperature Helps in achieving a fluffy batter.
  • 1/2 cup milk Whole milk works best here for added moisture.
  • 1 teaspoon vanilla extract Go for the real deal, not imitation for the best flavor.
For the Vanilla Buttercream Frosting
  • 1/2 cup unsalted butter, softened Ensure it’s at room temperature.
  • 2 cups powdered sugar The key to the fluffy texture.
  • 1 teaspoon vanilla extract Quality vanilla makes a world of difference.
  • 2 tablespoons heavy cream This adds richness.
  • pinch salt To balance the sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together the all-purpose flour, baking powder, salt, and finely ground pistachios until evenly combined.
  3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture in three alternating batches with the milk, mixing until just combined.
  6. Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cupcakes are baking, beat the softened butter in a clean bowl until creamy.
  2. Gradually add the powdered sugar and mix in the vanilla extract, heavy cream, and a pinch of salt until smooth and fluffy.
Final Steps
  1. Allow the cupcakes to cool completely on a wire rack before frosting.

Notes

These cupcakes can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them longer, store them in the fridge for up to a week.