Pistachio Cupcakes with Creamy Buttercream (Printable)

Fluffy pistachio-infused cupcakes with creamy buttercream frosting, offering elegant nutty flavor and moist texture.

# What You'll Need:

→ Cupcakes

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→ Pistachio Buttercream

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# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a food processor, finely grind 4.25 oz pistachios for the cupcakes. Reserve 1-2 tbsp for garnish.
03 - In a bowl, sift together flour, baking powder, and salt. Stir in the ground pistachios.
04 - In a separate large bowl, beat the butter and sugar until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Add the dry ingredients in two batches, alternating with milk, starting and ending with flour mixture.
07 - Divide the batter evenly among cupcake liners.
08 - Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
09 - For the pistachio buttercream, grind 3.5 oz pistachios finely, leaving slightly coarse for texture if desired.
10 - Beat the butter until smooth and creamy. Add powdered sugar gradually, beating until combined.
11 - Mix in ground pistachios, vanilla, pinch of salt, and 2 tbsp milk. Beat until fluffy, adding extra milk for desired consistency.
12 - Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.

# Expert Tips:

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  • The buttercream is practically dessert on its own, I keep extra in the fridge for emergency sweet cravings
  • These somehow taste sophisticated while still being the kind of treat everyone reaches for first
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  • Overgrinding the pistachios releases too much oil and makes a gummy batter instead of fluffy cupcakes
  • Room temperature ingredients prevent the batter from curdling and creating dense spots
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  • Let the buttercream come to room temperature before piping for the smoothest application
  • Chill frosted cupcakes for 15 minutes before serving to help the buttercream set perfectly

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