Description
Pistachio Cupcakes with Vanilla Buttercream Frosting offer a delightful blend of nutty pistachios and creamy vanilla frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely ground
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
- 1/4 cup finely chopped pistachios (for garnish)
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, finely ground pistachios, baking powder, baking soda, and salt.
- In a larger bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk/sour cream to the butter mixture, beginning and ending with dry ingredients.
- Spread the batter into cupcake liners and bake for 18-20 minutes. Cool on a wire rack.
- For the frosting, beat the butter until creamy. Add powdered sugar, vanilla extract, and cream, beating well.
- Once cupcakes are cool, frost with prepared buttercream and sprinkle with pistachios.
Notes
If the batter is too thick, add a bit more milk. Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 150 mg
- Protein: 4 g