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Homemade pistachio cupcakes recipe with frosting and chopped pistachio garnish

Pistachio Cupcakes Recipe

Moist, nutty pistachio cupcakes with rich flavor
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Prep Time 20 minutes
Cook Time 20 minutes
Frosting Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F and line cupcake pan
  2. Mix flour, baking powder, and salt in a bowl
  3. Cream butter and sugar until fluffy
  4. Add eggs, vanilla, and pistachio extract
  5. Alternate adding flour mixture and milk
  6. Fold in ground pistachios and food coloring
  7. Fill liners ⅔ full and tap pan to release bubbles
  8. Bake 18–22 minutes or until toothpick comes out clean
  9. Cool completely on wire rack
  10. Prepare frosting whip cream cheese, powdered sugar, and cream
  11. Pipe frosting and garnish with chopped pistachios

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.