Fluffy Pistachio Cupcakes with Buttercream (Printable)

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

# What You'll Need:

→ Cupcakes

01 - 4.25 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

# How To Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a food processor, finely grind 4.25 oz pistachios for the cupcakes. Reserve 1-2 tbsp for garnish.
03 - In a bowl, sift together flour, baking powder, and salt. Stir in the ground pistachios.
04 - In a separate large bowl, beat the butter and sugar until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Add the dry ingredients in two batches, alternating with milk, starting and ending with flour mixture.
07 - Divide the batter evenly among cupcake liners.
08 - Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
09 - For the pistachio buttercream, grind 3.5 oz pistachios finely, leaving slightly coarse for texture preference.
10 - Beat the butter until smooth and creamy. Add powdered sugar gradually, beating until combined.
11 - Mix in ground pistachios, vanilla, a pinch of salt, and 2 tbsp milk. Beat until fluffy, adding extra milk for desired consistency.
12 - Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.

# Expert Tips:

01 -
  • The buttercream has actual ground pistachios folded in, not just artificial flavoring
  • These cupcakes stay moist for days thanks to the nut flour in the batter
  • That gorgeous green color comes completely naturally from the pistachios themselves
02 -
  • Overgrinding pistachios releases too much oil and creates a paste rather than a fine meal
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
  • Completely cooled cupcakes are essential, otherwise the buttercream will melt right off
03 -
  • A small pinch of almond extract enhances the pistachio flavor without announcing itself
  • Sift the powdered sugar before adding to buttercream to avoid any lumps in the final frosting

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