Description
Delicious homemade pistachio cupcakes with a nutty flavor and creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup finely ground shelled pistachios
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 2 to 3 drops green food coloring, optional
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream, as needed
- 1/4 cup chopped pistachios
- 1 tablespoon finely ground pistachios, optional
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and almond extract.
- Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.
- Stir in the green food coloring if using.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, then beat until fluffy. Add heavy cream as needed for a smooth piping consistency.
- Pipe a generous swirl of frosting onto each cooled cupcake.
- Sprinkle with chopped pistachios and a little finely ground pistachio on top.
Notes
- For best results, use fresh pistachios.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pistachio cupcakes, homemade pistachio dessert, easy pistachio cupcake recipe, nutty cupcake ideas, bakery style cupcakes, pistachio dessert recipe