Description
Indulge in the divine flavor of Luscious Pistachio Cupcakes topped with velvety Vanilla Buttercream Frosting. These cupcakes are perfect for any occasion, pairing the subtle nuttiness of pistachios with creamy buttercream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- Chopped pistachios for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the flour, ground pistachios, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the dry ingredients alternately with the milk until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat together the powdered sugar, softened butter, vanilla extract, and milk until smooth.
- Frost the cooled cupcakes and garnish with chopped pistachios if desired.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 215
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 3.2g
- Cholesterol: 40mg