Description
Soft and fluffy vanilla pistachio cupcakes with a hint of almond and a swirl of silky pistachio buttercream. Perfect for brunches, birthdays, or cozy night bakes.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking powder
1/4 tsp salt
1/4 cup finely chopped pistachios
Frosting:
1/2 cup butter, softened
1/4 cup pistachio butter
2 cups powdered sugar
1–2 tbsp milk
1/4 tsp vanilla
Instructions
1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, cream butter and sugar until fluffy.
3. Add eggs, one at a time, then vanilla and almond extracts.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients to wet, alternating with milk. Mix until smooth.
6. Fold in chopped pistachios.
7. Spoon batter into liners and bake for 18–20 minutes.
8. Cool completely.
9. For frosting, beat butter and pistachio butter until creamy.
10. Gradually add powdered sugar and milk to desired consistency.
11. Pipe or spread onto cooled cupcakes and garnish with extra pistachios.
Notes
These cupcakes are best served fresh but can be stored in the fridge for 2–3 days.
Use roasted unsalted pistachios for better flavor.
Make the frosting ahead and chill if your kitchen is warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg