These Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting are a deliciously unique treat, with the rich, nutty flavor of pistachios paired with the sweet, creamy vanilla frosting. They make for a perfect dessert for any occasion!
Luscious Pistachio Cupcakes Recipe
Ingredients:
For the Pistachio Cupcakes:
- 1 cup unsalted pistachios (shelled, roasted, and unsalted)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, enhances the pistachio flavor)
- 1/2 cup whole milk
- 1/4 cup sour cream or Greek yogurt (for extra moisture)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust for desired consistency)
- 1 tbsp vanilla extract
- 2-3 tbsp heavy cream or milk (for desired consistency)
- A pinch of salt
Instructions:
1. Prepare the Pistachios:
- Preheat your oven to 350°F (175°C).
- Toast the pistachios lightly by placing them on a baking sheet for about 5-7 minutes, stirring halfway through. Allow them to cool.
- Once cooled, place the pistachios in a food processor and pulse until they’re finely ground but not too powdery.
2. Make the Cupcakes:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
- Add the ground pistachios to the butter mixture and stir until combined.
- Gradually add the flour mixture in three parts, alternating with the milk and sour cream/yogurt. Start and end with the dry ingredients. Mix until just combined; do not overmix.
3. Bake the Cupcakes:
- Line a 12-cup muffin tin with cupcake liners.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Vanilla Buttercream Frosting:
- Beat the softened butter with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add in the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and a pinch of salt, and continue to beat the frosting until fluffy, about 3-5 minutes.
- Add the heavy cream or milk, a tablespoon at a time, until the frosting reaches your desired consistency.
5. Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them with the vanilla buttercream using a piping bag or an offset spatula.
- For extra flair, garnish with crushed pistachios or a whole pistachio on top of each cupcake.
Enjoy your luscious pistachio cupcakes with a perfect swirl of creamy vanilla buttercream! These are sure to impress anyone who loves a sweet, nutty flavor!