Pistachio Cupcakes with Creamy Buttercream (Printer-friendly)

Fluffy, moist cupcakes infused with real pistachios and topped with creamy pistachio buttercream for an elegant dessert.

# What You'll Need:

→ Cupcakes

01 - 4.2 oz shelled unsalted pistachios
02 - 5.6 oz all-purpose flour
03 - 1 ½ tsp baking powder
04 - ¼ tsp salt
05 - 3.9 oz unsalted butter softened
06 - 5.3 oz granulated sugar
07 - 2 large eggs
08 - ½ 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 the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Process 4.2 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 the ground pistachios until evenly distributed.
04 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
05 - Incorporate eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
06 - Add the dry mixture in two batches, alternating with milk, beginning and ending with the dry ingredients.
07 - Distribute the batter evenly among the prepared cupcake liners.
08 - Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
09 - Finely grind 3.5 oz pistachios for the frosting. A slightly coarse texture may be retained for added crunch.
10 - Beat the butter until smooth and creamy. Gradually incorporate powdered sugar, beating until fully combined.
11 - Mix in ground pistachios, vanilla, salt, and 2 tbsp milk. Beat until fluffy, adjusting consistency with additional milk if needed.
12 - Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.

# Expert Advice:

01 -
  • The buttercream is what dreams are made of, like eating a cloud that went to culinary school in Italy
  • People will assume you spent hours on these, but the active time is surprisingly manageable
02 -
  • Overgrinding the pistachios turns them into paste which completely changes the texture in a bad way
  • Room temperature ingredients are not optional here, cold butter creates weird lumps that never smooth out
03 -
  • Bring your eggs to room temperature by placing them in warm water for 5 minutes if you forgot to take them out earlier
  • Freeze unfrosted cupcakes for up to a month, then thaw and frost whenever inspiration strikes

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