Fluffy Pistachio Cupcakes with Buttercream (Print Version)

Fluffy pistachio cupcakes with creamy buttercream frosting, featuring real ground nuts for authentic flavor and elegant presentation.

# What You Need:

→ Cupcakes

01 - 4.2 oz shelled unsalted pistachios
02 - 1.3 cups all-purpose flour
03 - 1½ tsp baking powder
04 - ¼ tsp salt
05 - 3.9 oz unsalted butter softened
06 - ¾ cup granulated sugar
07 - 2 large eggs
08 - ½ cup whole milk
09 - 1 tsp vanilla extract

→ Pistachio Buttercream

10 - 3.5 oz shelled unsalted pistachios
11 - 8 oz unsalted butter softened
12 - 2 cups powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt

# 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 4.2 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, about 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.
10 - Beat the butter until smooth and creamy. Add powdered sugar gradually, beating until combined.
11 - Mix in ground pistachios, vanilla, a 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.

# Handy Tips:

01 -
  • The real pistachio flavor tastes infinitely better than artificial extracts or colorings
  • These cupcakes stay incredibly moist for days, making them perfect for sharing
  • That gorgeous pale green frosting makes people think you worked harder than you actually did
02 -
  • Room temperature ingredients are the secret to these cupcakes. Take everything out an hour before you start baking.
  • Let those cupcakes cool completely before frosting. I learned this the hard way when my beautiful buttercream melted right off.
  • The food processor can overheat and turn pistachios into butter if you pulse too long. Short bursts are your friend here.
03 -
  • Add a drop of almond extract if you want to amplify the nutty flavor. It pairs beautifully with pistachios.
  • These freeze beautifully unfrosted. Wrap individually and freeze for up to 2 months, then thaw and frost when needed.

Go Back