Description
These Pistachio Cupcakes with Vanilla Buttercream Frosting are soft, moist, and bursting with nutty goodness, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shelled pistachios, finely ground
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream
- Pinch of salt (for frosting)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and ground pistachios until combined. Set aside.
- Cream Butter and Sugar: In another large bowl, cream together the butter and sugar until light and fluffy—about 3-5 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet, alternating with milk, being careful not to overmix.
- Fill the Muffin Tin: Divide the batter evenly among the prepared liners, filling each about two-thirds full.
- Bake: Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Prepare the Frosting: Beat the butter until creamy, then gradually add powdered sugar until incorporated.
- Add Remaining Frosting Ingredients: Mix in vanilla extract, heavy cream, and a pinch of salt until smooth and fluffy.
- Cool and Frost: Allow cupcakes to cool completely before frosting.
Notes
These cupcakes can be stored for up to three days at room temperature or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg