Fluffy Pistachio Cupcakes Buttercream (Printable)

Fluffy cupcakes infused with real pistachios and topped with creamy pistachio buttercream frosting for elegant dessert presentation.

# What You Need:

→ Cupcakes

01 - 4.25 oz shelled unsalted pistachios
02 - 5.65 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

# Steps:

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 together flour, baking powder, and salt in a bowl. Stir in the ground pistachios.
04 - Beat 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 dry ingredients in two batches, alternating with milk, beginning and ending with the flour mixture.
07 - Distribute batter evenly among prepared cupcake liners.
08 - Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
09 - Grind 3.5 oz pistachios finely, leaving slightly coarse texture preferred.
10 - Beat butter until smooth and creamy. Gradually incorporate powdered sugar, beating until fully combined.
11 - Mix in ground pistachios, vanilla, pinch of salt, and 2 tbsp milk. Beat until fluffy, adding additional milk if needed for desired consistency.
12 - Pipe or spread buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.

# Expert Hints:

01 -
  • The buttercream tastes like actual pistachios, not that artificial bright green stuff from a tub
  • They stay moist for days, not that you will need that long
  • The speckled green crumb looks effortlessly elegant, like you spent hours when it was really just one bowl and a food processor
02 -
  • Over-grinding the pistachios turns them into paste, which is great for other recipes but not this one
  • Let the cupcakes cool completely before frosting, or the buttercream will melt right off
  • The buttercream needs a few minutes of beating to become fluffy, do not rush it
03 -
  • Toast the pistachios briefly before grinding to deepen their flavor
  • A drop of green food coloring is entirely unnecessary and unnecessary
  • Room temperature ingredients make all the difference in the final texture

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