Pistachio Cupcakes with Vanilla Buttercream Frosting
Moist pistachio cupcakes made with ground pistachios and sour cream, topped with smooth, creamy vanilla buttercream frosting. These nutty and sweet cupcakes feature a tender crumb and rich flavor, perfect for celebrations or elegant everyday treats.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: ~1 hour
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes, Baking
- Method: Baking
- Cuisine: American, Bakery-style
- Diet: Vegetarian
Ingredients
Cupcakes:
1 cup all-purpose flour
1/2 cup ground pistachios
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/4 cup milk
1/4 cup sour cream
Vanilla Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2 tbsp heavy cream
Instructions
-
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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Whisk together flour, ground pistachios, baking powder, baking soda, and salt in a bowl; set aside.
-
In a large bowl, cream softened butter and sugar until light and fluffy.
-
Add eggs one at a time, beating well after each. Stir in vanilla extract.
-
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients; mix until just combined.
-
Fold in sour cream gently.
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Divide batter evenly among liners, filling 2/3 full.
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Bake 18-22 minutes until a toothpick inserted comes out clean. Cool completely.
-
For frosting, beat butter until creamy. Gradually add powdered sugar, mixing well.
-
Stir in vanilla extract and heavy cream; beat until light and fluffy. Adjust consistency if needed.
-
Frost cupcakes and garnish with chopped pistachios if desired.
Notes
Add almond extract for complementary nutty flavor.
Fold chopped pistachios into frosting for texture.
Substitute cream cheese frosting for tanginess.
Tint frosting pale green for pistachio theme.
Decorate with edible flowers or crushed pistachios.
