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Pistachio Cupcakes with Vanilla Buttercream Frosting

Pistachio Cupcakes with Vanilla Buttercream Frosting

Description

Today, we’re diving into a delightful recipe that combines the nutty goodness of pistachios with the creamy decadence of vanilla buttercream frosting. Let’s embark on a culinary adventure with Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting.

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup shelled pistachios, finely ground
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream

For the Vanilla Buttercream Frosting:

  • 1 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream
  • 1/4 cup finely chopped pistachios (for garnish)
  • Green food coloring (optional)

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • Mix the dry ingredients: In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
  • Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Combine wet and dry ingredients: Mix in the dry ingredients alternately with the milk and sour cream, beginning and ending with the dry ingredients. Add green food coloring if desired.
  • Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the frosting: For the frosting, beat the butter until creamy. Gradually add powdered sugar, beating until combined. Add vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
  • Decorate: Frost the cooled cupcakes with the buttercream and sprinkle with finely chopped pistachios for garnish.

Equipment

Notes

  • Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
  • Don’t Overmix: Be careful not to overmix the batter once you add the dry ingredients to keep the cupcakes light and fluffy.
  • Cooling is Crucial: Make sure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.

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