Get ready to dive into a delightful combination of nutty pistachios and creamy vanilla buttercream with this Pistachio Cupcakes recipe. These cupcakes are perfect for any occasion, from casual gatherings to elegant parties. Their vibrant color and rich flavor make them a crowd favorite.
Resume of the Recipe:
Pistachio Cupcakes are a wonderful treat that combines the unique, nutty flavor of pistachios with the smooth, sweet taste of vanilla buttercream frosting. These cupcakes are moist, fluffy, and topped with a luscious frosting that adds just the right amount of sweetness. They are simple to make and sure to impress anyone who takes a bite.
Exciting Story:
One sunny afternoon, my little family and I decided to have a picnic in the park. We packed all our favorite snacks, but I wanted to bring something special for dessert. That’s when the idea of Pistachio Cupcakes came to mind. I knew the bright green color and unique flavor would be a hit, especially with the kids. As we sat on our picnic blanket, enjoying the warm breeze, the cupcakes were an instant favorite. The combination of the nutty pistachios and creamy vanilla buttercream frosting was simply irresistible. Now, these cupcakes have become a staple for our family outings and celebrations.
Why These Pistachio Cupcakes are a Must-Try
- Unique Flavor: The nutty pistachios paired with sweet vanilla frosting create an unforgettable taste.
- Moist and Fluffy: These cupcakes have a perfect texture, making each bite a delight.
- Visually Stunning: The natural green color of the pistachios makes these cupcakes stand out.
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup shelled pistachios, chopped (for topping)
For the Vanilla Buttercream Frosting:
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- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
How to Make Pistachio Cupcakes:
- Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on high speed until the frosting is light and fluffy. Add more cream if needed to reach the desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them with the vanilla buttercream using a piping bag or a knife. Sprinkle the chopped pistachios on top for garnish.
Tips:
- Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for better mixing.
- Grinding Pistachios: Use a food processor to grind pistachios finely. Be careful not to over-process them into a paste.
- Even Baking: Rotate your muffin tin halfway through baking to ensure even cooking.
Pistachio Cupcakes with Vanilla Buttercream Frosting
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
- For the Cupcakes:
1 1/2 cups 1 1/2 all-purpose flour
1/2 cup 1/2 ground pistachios
1 1/2 tsp 1 1/2 baking powder
1/4 tsp 1/4 salt
1/2 cup 1/2 unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
1/2 cup 1/2 whole milk
1/2 cup 1/2 shelled pistachios, chopped (for topping)
- For the Vanilla Buttercream Frosting:
1 cup 1 unsalted butter, softened
4 cups 4 powdered sugar
2 tsp 2 vanilla extract
2 2 -3 tbsp heavy cream or milk
Directions
- Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on high speed until the frosting is light and fluffy. Add more cream if needed to reach the desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them with the vanilla buttercream using a piping bag or a knife. Sprinkle the chopped pistachios on top for garnish.
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