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Pistachio Cupcakes with Vanilla Buttercream Frosting

These pistachio cupcakes are rich, fluffy, and beautifully nutty, topped with a velvety buttercream frosting that creates the perfect balance of flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 1 1/4 cups all-purpose flour Use a high-quality brand like King Arthur for best results.
  • 1/2 teaspoon baking powder Helps the cupcakes rise perfectly.
  • 1/4 teaspoon salt Enhances all flavors.
  • 1/2 cup shelled pistachios, finely ground Look for roasted unsalted pistachios to avoid overpowering the sweetness.
  • 1/2 cup unsalted butter, softened Bring to room temperature for easier mixing.
  • 3/4 cup granulated sugar Sweetens the batter and helps create a light texture.
  • 2 large eggs, room temperature Mix better for fluffier cupcakes.
  • 1/2 cup milk Whole milk is best for richness.
  • 1 teaspoon vanilla extract A high-quality vanilla extract makes all the difference.
For the frosting
  • 1/2 cup unsalted butter, softened Let it soften at room temperature.
  • 2 cups powdered sugar Helps achieve that creamy frosting texture.
  • 1 teaspoon vanilla extract Use the same quality as for the batter.
  • 2 tablespoons heavy cream Adds richness to the frosting.
  • 1 pinch salt Cuts through 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 flour, baking powder, salt, and finely ground pistachios. Set aside.
  3. In a separate larger bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
Baking
  1. Fill the muffin tins about two-thirds full with the batter.
  2. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cupcakes to cool completely in the pan for about 10 minutes, then transfer to a wire rack.
Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing on low until incorporated, then increase speed.
  3. Add vanilla, heavy cream, and a pinch of salt, mixing until well combined and fluffy.
  4. Frost the cooled cupcakes as desired.

Notes

Storage: Keep stored at room temperature in an airtight container for up to 3 days or in the fridge for a week. You can freeze unfrosted cupcakes for up to three months.