Pistachio Cupcakes with Pistachio Cream Cheese Frosting
Soft and fluffy pistachio cupcakes with pistachio cream cheese frosting. Light, moist, bakery-style cupcakes with a delicate nutty flavor.
Servings: 12 cupcakes
Calories: 367kcal
Equipment
- Blender to grind pistachios
Ingredients
For the cupcakes:
- 1½ cups All-purpose flour or cake flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ Salt
- 1 cup Pistachios finely ground (unsalted, shelled)
- ¼ cup Unsalted butter softened
- ¼ cup Neutral oil
- ¾ cup Sugar
- 2 Eggs large, room temp
- ⅔ cup Buttermilk read notes
- 1½ teaspoon Vanilla extract
- 1 teaspoon Lemon zest
For the frosting:
- 1 cup Cream cheese or mascarpone
- 7 tablespoons Butter softened
- ⅓ cup Pistachio paste
- 1 teaspoon Vanilla bean paste
- 1 cup Powdered sugar
- 1-2 tablespoons Heavy cream optional
Instructions
- Prep: Preheat oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter, sugar, and lemon zest for 2–3 minutes, until light and fluffy.
- Add eggs and oil: Add the oil and mix to combine. Add eggs and mix well. Mix in the vanilla extract.
- Add dry ingredients + buttermilk: Add the dry ingredients in two additions, alternating with the buttermilk:
- Dry → Buttermilk → Dry → Buttermilk
- Mix just until combined. Do not overmix.
- Bake: Divide the batter evenly between the cupcake liners (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Make the frosting: Mix the butter for 1 minute until smooth. Add cold cream cheese and beat just until combined (don’t overwhip).
- Add powdered sugar, pistachio paste, and vanilla. Beat until smooth and creamy. Adjust texture (optional): Add 1–2 tbsp cream if you want it fluffier and softer.
- Pipe: Transfer to a piping bag and swirl generously on cooled cupcakes.
- Finish: Sprinkle chopped pistachios on top (optional).
Video
Notes
- Buttermilk (Don’t Skip It): Buttermilk is essential in this recipe. Its acidity tenderizes the crumb, keeps the cupcakes moist, and enhances the pistachio flavor. If you don't have buttermilk, mix ⅔ cup milk + 2 teaspoons lemon juice or white vinegar. Let sit for 5–10 minutes until slightly thickened. Use at room temperature.
- Pistachio Paste Matters: Use pure pistachio paste (100% pistachios, no added sugar or oils) for the best flavor and color. Sweetened or flavored pistachio spreads will alter the sweetness and texture of the frosting.
- Grinding Pistachios: Grind pistachios very finely, almost like almond flour. Pulse with a tablespoon of the flour to prevent turning them into paste. Coarse pistachios can make the crumb heavy.
- Mascarpone Frosting: Swap cream cheese for mascarpone for a milder, more delicate flavor.
- Frosting tips:
- Use cold cream cheese and room-temperature butter for a smooth, stable frosting.
- For a firmer frosting (warm kitchens), chill it for 20–30 minutes before piping.
- Storage:
- Refrigerator: Store frosted cupcakes in an airtight container for up to 4 days.
- Freezing: Unfrosted cupcakes freeze well for up to 2 months. Thaw overnight in the fridge and frost fresh.
Nutrition
Calories: 367kcal | Carbohydrates: 41g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 196mg | Potassium: 216mg | Fiber: 2g | Sugar: 15g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg