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Pistachio Cupcakes

Indulge in these delicious Pistachio Cupcakes topped with fluffy Vanilla Buttercream Frosting for the perfect dessert that pleases any crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 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
For the Frosting
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, salt, and ground pistachios until combined.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients in three parts, alternating with the milk—start and end with the dry mix.
  6. Divide the batter evenly among the prepared liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. Meanwhile, prepare the frosting by beating softened butter until creamy, then gradually adding the powdered sugar.
  2. Mix in vanilla extract, heavy cream, and a pinch of salt, beating until smooth and fluffy.
  3. Allow the cupcakes to cool completely before piping or spreading the buttercream on top.

Notes

For best results, allow cupcakes to cool completely before frosting. Dress up with chopped pistachios or a drizzle of chocolate for extra flair.