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
- 1/2 cup sour cream
- 1 cup milk
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 cups flour
- 2 tbsp almond extract
- 1 tbsp vanilla extract
- 1 cup unsalted pistachios (finely chopped)
Almond Pistachio Buttercream:
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp almond extract
- 3 tbsp chopped pistachios
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 tbsp for the frosting. Add remaining chopped pistachios to cupcake batter and mix until fully incorporated.
- Fill cupcake liners 3/4 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.
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
pin for later
Pistachio Cupcakes Recipe with Almond Buttercream
Delicious pistachio cupcake recipes with a rich almond buttercream frosting. Perfect for any occasion and full of nutty flavor!
Equipment
- 2 cupcake trays
- 1 Cupcake liners
- 1 Medium bowl
- 1 Food processor
- 1 kitchenaid mixer
- 1 piping bag
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1/2 cup sour cream
- 1 cup milk
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 cups flour
- 2 tbsp almond extract
- 1 tbsp vanilla extract
- 1 cup unsalted pistachios finely chopped
Almond Pistachio Buttercream:
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp almond extract
- 3 tbsp 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 tbsp for the frosting. Add remaining chopped pistachios to cupcake batter and mix until fully incorporated.
- Fill cupcake liners 3/4 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.
Nutrition
Calories: 9043kcalCarbohydrates: 1104gProtein: 92gFat: 484gSodium: 6511mgFiber: 23gSugar: 785g
Tried this recipe?Let us know how it was!
These are amazing!