Pistachio Cupcakes with Creamy Buttercream (Printer-Friendly)

Fluffy cupcakes infused with real pistachios and creamy buttercream frosting

# What You'll Need:

→ Cupcakes

01 - 4.2 ounces shelled, unsalted pistachios
02 - 5.6 ounces all-purpose flour
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - 3.9 ounces unsalted butter, softened
06 - 5.3 ounces granulated sugar
07 - 2 large eggs
08 - ½ cup whole milk
09 - 1 teaspoon vanilla extract

→ Pistachio Buttercream

10 - 3.5 ounces shelled, unsalted pistachios
11 - 7.9 ounces unsalted butter, softened
12 - 8.8 ounces powdered sugar
13 - 2-3 tablespoons milk
14 - 1 teaspoon 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 ounces pistachios for the cupcakes. Reserve 1-2 tablespoons 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 ounces 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 tablespoons 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 Advice:

01 -
  • The buttercream is so luxuriously smooth you might find yourself eating it straight from the bowl
  • These cupcakes strike that perfect balance between sophisticated dessert and comforting treat
02 -
  • Overgrinding pistachios releases too much oil and turns them into paste so pulse in short bursts and check frequently
  • Room temperature ingredients are nonnegotiable here cold butter creates lumpy batter and dense cupcakes
03 -
  • Toast your pistachios lightly before grinding for an even deeper nutty flavor that people cant quite put their finger on
  • Chill your frosted cupcakes for 15 minutes before serving to help the buttercream hold its shape perfectly

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