Pistachio Cupcakes with Creamy Buttercream (Printable version)

Fluffy pistachio-infused cupcakes crowned with rich, creamy buttercream frosting for an elegant nutty dessert experience.

# List of ingredients:

01 -

02 -

03 -

04 -

05 -

06 -

07 -

08 -

09 -

10 -

11 -

12 -

13 -

14 -

15 -

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.

01 -

The buttercream is impossibly creamy without being cloyingly sweet thanks to that subtle nutty undertone
Your kitchen will smell like an Italian bakery while these bake
These look impressive but come together faster than you would expect

02 -

Overgrinding pistachios turns them into paste quickly so pulse in short bursts and check frequently
Room temperature ingredients prevent the batter from curdling and ensure even baking
Completely cooled cupcakes are essential or the buttercream will melt right off

03 -