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Pistachio Cupcakes Recipe with Almond Buttercream

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
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
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
  

  • 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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