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Pistachio Cupcakes with Vanilla Buttercream

Pistachio Cupcakes with Vanilla Buttercream
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Pistachio Cupcakes with Vanilla Buttercream feature moist, nutty cupcakes enhanced by ground pistachios and topped with a creamy, sweet vanilla buttercream frosting. This elegant yet simple recipe balances flavors and textures perfectly, making it ideal for celebrations or everyday enjoyment.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground 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
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional, for consistency)

Optional Garnish

  • 1/4 cup chopped pistachios (for topping)

Instructions

  1. Prepare the Batter: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the dry ingredients alternated with milk until just combined, making sure the batter is smooth and moist.
  2. Bake the Cupcakes: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  3. Make the Vanilla Buttercream: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, beating on low speed as you go. Add vanilla extract and a tablespoon of milk if needed to reach a smooth, pipeable consistency. Continue beating until light and fluffy.
  4. Frost and Garnish: Using a piping bag or spatula, generously frost each cooled cupcake with the vanilla buttercream. Sprinkle chopped pistachios on top for added crunch and presentation.

Notes

  • Use fresh, unsalted pistachios for the best flavor and texture.
  • Mix wet and dry ingredients just until combined to avoid tough cupcakes.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Use room temperature butter for smoother buttercream frosting.
  • If buttercream is too soft, chill briefly before piping for neat designs.

Nutrition

Keywords: pistachio cupcakes, vanilla buttercream, nutty cupcakes, moist cupcakes, easy cupcake recipe, party desserts

Find it online: https://mealsbysarah.com/pistachio-cupcakes-with-vanilla-buttercream/