Every now and then, a recipe comes along that’s so good, it feels like a hug in dessert form. These pistachio cupcakes are just that—moist, flavorful, and topped with a cloud-like vanilla buttercream that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of ground pistachios and almond extract in the batter gives these cupcakes a rich, nutty flavor that’s irresistible.
- Using buttermilk ensures the cupcakes are incredibly moist and tender, with just the right amount of tang.
- The vanilla buttercream frosting is perfectly sweet and fluffy, providing a creamy contrast to the nutty cupcakes.
- This recipe is straightforward, with clear instructions that guarantee success even for beginner bakers.
- It’s a versatile base that can be customized with different nuts, extracts, or even food coloring for special occasions.
Ingredients
- 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 almond extract
- 1/2 cup buttermilk
- For the frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, 2 tsp vanilla extract, 2-3 tbsp heavy cream
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Spatula
- Piping bag and tip (optional)
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and line your muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes cleanup a breeze. Tip: For even more pistachio flavor, you can lightly toast the ground pistachios before adding them to the batter.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt. This not only combines your dry ingredients but also aerates them, leading to lighter cupcakes. Make sure your pistachios are finely ground to avoid a gritty texture.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. This step is crucial for creating a tender crumb. Add the eggs one at a time, then the almond extract, ensuring each is fully incorporated before adding the next.
Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Tip: If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tbsp of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Bake and Cool
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and enough heavy cream to reach your desired consistency. Whip on high speed for 2-3 minutes until light and fluffy. Frost the cooled cupcakes using a piping bag or a simple knife. Tip: For a smoother frosting, sift your powdered sugar before adding it to the butter.
Tips and Tricks
Toasting the pistachios before grinding them can enhance their flavor, but be careful not to burn them. If you’re short on time, store-bought pistachio flour can be a great alternative. For the frosting, ensure your butter is at room temperature to avoid lumps. If you’re decorating for a special occasion, a drop of green food coloring can give the frosting a fun, pistachio-inspired hue. Remember, the key to fluffy frosting is to beat it long enough to incorporate air, but not so long that it becomes greasy.
Recipe Variations
- For a chocolate twist, add 1/4 cup of cocoa powder to the dry ingredients and use chocolate chips in the batter.
- Swap the pistachios for almonds or hazelnuts for a different nutty flavor profile.
- Incorporate lemon zest into the batter and frosting for a citrusy punch.
- For a more decadent version, fill the cupcakes with a dollop of chocolate ganache before frosting.
- Use coconut milk instead of buttermilk and top with shredded coconut for a tropical variation.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
While you can use salted butter, it’s best to stick with unsalted to control the saltiness of your cupcakes. If you only have salted butter, reduce the added salt in the recipe by half to avoid an overly salty taste.
How do I store these cupcakes?
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you’re in a warmer climate, you might want to refrigerate them, but let them come to room temperature before serving for the best texture.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute and that it includes xanthan gum for the best texture.
Summary
These luscious pistachio cupcakes with vanilla buttercream frosting are a nutty, moist, and utterly delicious treat that’s perfect for any occasion. With simple ingredients and easy-to-follow instructions, they’re sure to become a favorite in your baking repertoire.