Pistachio Cupcakes with Creamy Buttercream (Printable version)

Fluffy cupcakes infused with real pistachios and topped with creamy pistachio buttercream frosting

# Ingredient list:

→ Cupcakes

01 - 4.25 oz shelled unsalted pistachios
02 - 5.65 oz all-purpose flour
03 - 1.5 tsp baking powder
04 - 0.25 tsp salt
05 - 3.9 oz unsalted butter softened
06 - 5.3 oz granulated sugar
07 - 2 large eggs
08 - 0.5 cup whole milk
09 - 1 tsp vanilla extract

→ Pistachio Buttercream

10 - 3.5 oz shelled unsalted pistachios
11 - 7.9 oz unsalted butter softened
12 - 8.8 oz powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Process 4.25 oz pistachios in a food processor until finely ground. Reserve 1-2 tbsp for garnish.
03 - Sift flour, baking powder, and salt into a bowl. Stir in ground pistachios until evenly distributed.
04 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
05 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
06 - Add dry ingredients in two portions, alternating with milk, beginning and concluding with flour mixture.
07 - Distribute batter uniformly among prepared cupcake liners.
08 - Bake for 18-20 minutes until a toothpick inserted into the center emerges clean. Allow to cool completely.
09 - Finely grind 3.5 oz pistachios for the frosting, leaving slightly coarse if texture is preferred.
10 - Whip butter until smooth and creamy. Gradually incorporate powdered sugar, beating until fully combined.
11 - Fold in ground pistachios, vanilla, salt, and 2 tbsp milk. Whip until fluffy, adjusting consistency with additional milk if necessary.
12 - Pipe or spread buttercream over cooled cupcakes. Garnish with reserved ground pistachios.

# Expert Tips:

01 -
  • The natural pistachio flavor comes from real nuts, not artificial extracts
  • The buttercream is impossibly creamy with just the right amount of crunch
  • They look impressive but are actually quite straightforward to make
02 -
  • Overgrinding the pistachios will turn them into paste, so pulse carefully and check frequently
  • Room temperature ingredients are essential for achieving the proper texture in both cake and frosting
  • Completely cooled cupcakes are mandatory before frosting, or the buttercream will slide right off
03 -
  • Toast your pistachios lightly before grinding for an even deeper, nuttier flavor
  • Chill your frosted cupcakes for 15 minutes before serving to help the buttercream hold its shape

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