Pistachio Cupcakes Recipe with Almond Buttercream

Pistcahio Cupcake Recipes: Cupcakes packed with real pistachios, and finished with a dreamy smooth almond buttercream that's swirled with more chopped pistachios, these cupcakes are a pistachio lover's dream. 

Delightfully nutty and tender, these easy pistachio cupcakes are a gourmet treat that combines the earthy, amazing flavor of pistachios with a moist, fluffy crumb. Perfect for any occasion, each bite promises a delicious experience that will have everyone reaching for seconds!

Why you will love this Pistachio Cupcake Recipes

• Unique Flavor Profile: The subtle, nutty flavor of pistachios paired with the light, fluffy texture of the cupcakes creates a delightful taste experience that's both distinct and memorable.
• Versatile: Pistachio cupcakes can be enjoyed on their own or paired with various frostings, such as almond pistachio buttercream or cream cheese frosting, to enhance their flavor even further.
• Nutritious Touch: Instead of using instant pistachio pudding mix, this recipe uses real pistachios which are a good source of healthy fats, protein, and fiber. Definitely still a treat, but you can feel a bit better about indulging in a dessert that includes nutritious ingredients verses all processed artificial flavor. 
• Perfect for Any Occasion: Whether it's a birthday, a holiday gathering, or just a regular afternoon treat, pistachio cupcakes are sure to impress and satisfy everyone who tries them.
• Easy Recipe: With simple ingredients and straightforward steps, even a beginner can whip up this perfect pistachio cupcake recipe. 

Ingredients for Pistachio Cupcake Recipes

• 1 cup butter
• 2 cups sugar
• 2 eggs
• ½ cup sour cream
• 1 cup milk
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups flour
• 2 tablespoon almond extract
• 1 tablespoon vanilla extract
• 1 cup unsalted pistachios (finely chopped)

Almond Pistachio Buttercream:

• 1 cup butter
• 3 cups powdered sugar
• 3 tablespoon heavy cream
• 1 teaspoon almond extract
• 3 tablespoon chopped pistachios

Instructions for cupcakes:

1. Preheat oven to 350 degrees F and line 2 cupcake trays with cupcake liners.
2. In the bowl of a stand mixer, cream together the butter and the sugar. 
3. Add eggs, milk, sour cream and extracts. 
4. Mix the flour, salt, baking powder and baking soda in a separate bowl and then mix into wet ingredients. 
5. Chop the pistachios in a food processor, and reserve 3 tablespoon for the frosting. Add remaining chopped pistachios to cupcake batter and mix until fully incorporated. 
6. Fill cupcake liners ¾ full, and bake for 13-15 minutes. Test with a toothpick and make sure it comes out clean.
7. Remove from oven, and cool completely before frosting. 

Instructions for Almond Pistachio Frosting:

1. In your KitchenAid mixer, beat the softened butter with the paddle attachment until it is fluffy and lightened in color.
2. Add the icing sugar and heavy cream and continue beating until it is smooth and creamy- about 3-4 minutes. Scrape down sides as needed.
3. Fold in the finely ground pistachios and almond extract. Mix until evenly distributed throughout the buttercream.
4. If the buttercream is too thick, add a little more cream, one teaspoon at a time, until you reach the desired consistency. If it is too thin, add a bit more powdered sugar.
5. If using unsalted butter, sprinkle in a pinch of salt and mix.
6. Add frosting to a piping bag and pipe on top of each cupcake. 

FAQ's:

How do I make these cupcakes more green?

Add a few drops of green food coloring to the cupcake batter or the buttercream frosting for a more vibrant green color. 

How should I store pistachio cupcakes?

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze the unfrosted cupcakes for up to 3 months.

Can I add other nuts to pistachio cupcakes?

Yes. You can experiment by adding other nuts like almonds or walnuts to the batter for added texture and flavor.

Can I make these vegan? 

Yes, you can make vegan pistachio cupcakes by using plant-based milk, vegan butter or oil, and egg substitutes like flax eggs or applesauce.

Can I make this recipe into a cake?

Yes, divide batter into 2 8-inch cake pans and bake for 40 minutes. 

Other recipes you will enjoy:

• White Chocolate Blondies with Pistachios Recipe
• Soft Peppermint Sugar Cookies with Peppermint Glaze
• Pistachio Cheesecake Recipe with Sour Cream Icing

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Pistachio Cupcakes Recipe with Almond Buttercream

by Sylvia Hofer

Delicious pistachio cupcake recipes with a rich almond buttercream frosting. Perfect for any occasion and full of nutty flavor!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 377 kcal

Equipment

• ▢
  2 cupcake trays
• ▢
  1 Cupcake liners
• ▢
  1 Medium bowl
• ▢
  1 Food processor
• ▢
  1 kitchenaid mixer
• ▢
  1 piping bag

Ingredients

  

1x2x3x

• ▢ 1 cup butter
• ▢ 2 cups sugar
• ▢ 2 eggs
• ▢ ½ cup sour cream
• ▢ 1 cup milk
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 3 cups flour
• ▢ 2 tablespoon almond extract
• ▢ 1 tablespoon vanilla extract
• ▢ 1 cup unsalted pistachios finely chopped

Almond Pistachio Buttercream:

• ▢ 1 cup butter
• ▢ 3 cups powdered sugar
• ▢ 3 tablespoon heavy cream
• ▢ 1 teaspoon almond extract
• ▢ 3 tablespoon chopped pistachios

Instructions

 

Instructions for cupcakes:

• Preheat oven to 350 degrees F and line 2 cupcake trays with cupcake liners.
• In the bowl of a stand mixer, cream together the butter and the sugar.
• Add eggs, milk, sour cream and extracts.
• Mix the flour, salt, baking powder and baking soda in a separate bowl and then mix into wet ingredients.
• Chop the pistachios in a food processor, and reserve 3 tablespoon for the frosting. Add remaining chopped pistachios to cupcake batter and mix until fully incorporated.
• Fill cupcake liners ¾ full, and bake for 13-15 minutes. Test with a toothpick and make sure it comes out clean.
• Remove from oven, and cool completely before frosting.

Instructions for Almond Pistachio Frosting:

• In your KitchenAid mixer, beat the softened butter with the paddle attachment until it is fluffy and lightened in color.
• Add the icing sugar and heavy cream and continue beating until it is smooth and creamy- about 3-4 minutes. Scrape down sides as needed.
• Fold in the finely ground pistachios and almond extract. Mix until evenly distributed throughout the buttercream.
• If the buttercream is too thick, add a little more cream, one teaspoon at a time, until you reach the desired consistency. If it is too thin, add a bit more powdered sugar.
• If using unsalted butter, sprinkle in a pinch of salt and mix.
• Add frosting to a piping bag and pipe on top of each cupcake.

Notes

Store in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

Nutrition

Calories: 377kcalCarbohydrates: 46gProtein: 4gFat: 20gSodium: 271mgFiber: 1gSugar: 33g

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