Description
Delight in these moist and flavorful Homemade Pistachio Cupcakes, featuring finely ground pistachios in the batter and a luscious pistachio buttercream frosting. Perfectly balanced with subtle vanilla and almond extracts, these cupcakes offer a tender crumb and nutty richness, ideal for dessert or special occasions.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground unsalted pistachios (or pistachio flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 to 1 1/2 teaspoons pistachio extract (optional but boosts flavor)
- 1/2 cup sour cream or plain Greek yogurt, room temperature
- 3/4 cup whole milk, room temperature
- 1 to 2 drops green food coloring (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 3 tablespoons pistachio paste (or very finely ground pistachios blended into a thick paste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 to 4 tablespoons heavy cream or milk, as needed
- Chopped pistachios for topping (optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and even cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and fine salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, indicating proper aeration.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract, almond extract (if using), and pistachio extract (if using) to enhance flavor complexity.
- Add Sour Cream: Beat in the sour cream or Greek yogurt until smooth, which adds moisture and tenderness to the batter.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in two parts, alternating with the whole milk, mixing just until combined after each addition. Be careful not to overmix to maintain cupcake tenderness.
- Add Food Coloring: Stir in 1 to 2 drops of green food coloring (optional) until the desired shade of pistachio green is achieved.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 16 to 20 minutes, or until the cupcake tops spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting does not melt upon application.
- Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually mix in the sifted powdered sugar, pistachio paste, vanilla extract, and a pinch of salt. Add heavy cream or milk one tablespoon at a time until the frosting reaches a fluffy and pipeable consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the pistachio buttercream.
- Add Toppings: Optionally, sprinkle chopped pistachios on top of the frosted cupcakes for extra texture and visual appeal.
Notes
- Use fresh, unsalted pistachios and grind them very finely to ensure the cupcakes maintain a tender texture and rich pistachio flavor.
- If pistachio paste is unavailable, make your own by blending pistachios in a food processor until they turn into a thick, spreadable paste, scraping the bowl as needed. Add 1 to 2 teaspoons of neutral oil if necessary to achieve consistency.
- If the frosting is too soft, chill it for 10 to 15 minutes to firm up; if too thick, add a small splash more heavy cream or milk and beat again.
- Store frosted cupcakes covered at room temperature for up to 1 day or refrigerate for up to 4 days. Bring cupcakes to room temperature before serving to restore optimal texture and flavor.
