Pistachio Cupcakes with Buttercream (Printable Version)

Fluffy pistachio cupcakes with creamy buttercream frosting. A perfect elegant dessert for any occasion.

# Ingredient List:

→ Cupcakes

01 - 4.25 oz shelled unsalted pistachios
02 - 1.5 cups all-purpose flour
03 - 1.5 tsp baking powder
04 - 0.25 tsp salt
05 - 0.5 cup unsalted butter softened
06 - 0.75 cup granulated sugar
07 - 2 large eggs
08 - 0.5 cup whole milk
09 - 1 tsp vanilla extract

→ Pistachio Buttercream

10 - 3.5 oz shelled unsalted pistachios
11 - 1 cup unsalted butter softened
12 - 2 cups powdered sugar
13 - 2-3 tbsp milk
14 - 1 tsp vanilla extract
15 - Pinch of salt

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a food processor, finely grind 4.25 oz pistachios for the cupcakes. Reserve 1-2 tbsp for garnish.
03 - In a bowl, sift together flour, baking powder, and salt. Stir in the ground pistachios.
04 - In a separate large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Add the dry ingredients in two batches, alternating with milk, starting and ending with flour mixture.
07 - Divide the batter evenly among cupcake liners.
08 - Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
09 - For the pistachio buttercream, grind 3.5 oz pistachios finely, leaving slightly coarse for texture.
10 - Beat the butter until smooth and creamy. Add powdered sugar gradually, beating until combined.
11 - Mix in ground pistachios, vanilla, pinch of salt, and 2 tbsp milk. Beat until fluffy, adding extra milk for desired consistency.
12 - Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with reserved ground pistachios.

# Tips from hearthlykitchen:

01 -
  • The texture is incredibly moist, almost like a velvet cake, but with this irresistible nutty undertone that keeps people guessing
  • That buttercream is something else entirely—creamy, slightly earthy, and just sweet enough to make you forget how sophisticated it actually is
02 -
  • Room temperature ingredients aren't just a suggestion—they're chemistry. Cold butter won't cream properly, and these cupcakes will be dense and sad
  • Don't overgrind your pistachios. They release oils and can turn into a paste, which changes the entire texture of your cupcakes
03 -
  • Toast your pistachios for 5 minutes at 350°F before grinding them—the flavor difference is honestly shocking
  • Add a tiny drop of almond extract to either the batter or frosting, never both. It amplifies the pistachio flavor without overpowering it

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