Pistachio Cupcakes Recipe
Moist, nutty pistachio cupcakes with rich flavor
Print Pin Servings: 12 cupcakes
Calories: 280kcal
Cost: $8–10
Equipment
- 1 Stand or hand mixer For creaming and mixing
- 1 12-cup cupcake pan
- 12 Paper cupcake liners
- 2 Large mixing bowls Wet and dry ingredients
- 1 Wire cooling rack
- 1 Piping bag with tips For frosting
- 1 Food processor To grind pistachios
- 1 set Measuring cups/spoons For accuracy
Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter Room temperature
- ¾ cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Pistachio extract
- ½ cup Whole milk Room temperature
- ⅓ cup Ground pistachios Freshly ground
- Few drops Green food coloring Optional
- ½ cup Powdered sugar For frosting
- 4 oz Cream cheese Softened
- ¼ cup Heavy cream For whipping frosting
- 2 tablespoon Chopped pistachios For garnish
Instructions
- Preheat oven to 350°F and line cupcake pan
- Mix flour, baking powder, and salt in a bowl
- Cream butter and sugar until fluffy
- Add eggs, vanilla, and pistachio extract
- Alternate adding flour mixture and milk
- Fold in ground pistachios and food coloring
- Fill liners ⅔ full and tap pan to release bubbles
- Bake 18–22 minutes or until toothpick comes out clean
- Cool completely on wire rack
- Prepare frosting whip cream cheese, powdered sugar, and cream
- Pipe frosting and garnish with chopped pistachios
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 280kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 120mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1.2mg