Fluffy Pistachio Cupcakes Buttercream (Printable)
Fluffy, moist cupcakes with real pistachios and creamy buttercream frosting. An elegant nutty dessert.
# What You Need:
→ Cupcakes
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→ Pistachio Buttercream
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# How-To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Process 4.25 oz pistachios in a food processor until finely ground. Reserve 1-2 tbsp for garnish.
03 - Sift flour, baking powder, and salt into a bowl. Stir in the ground pistachios until evenly distributed.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
05 - Incorporate eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
06 - Add dry ingredients in two alternating batches with milk, beginning and ending with the flour mixture. Mix until just combined.
07 - Distribute batter evenly among the 12 prepared cupcake liners.
08 - Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
09 - Grind 3.5 oz pistachios in the food processor. A slightly coarse texture is acceptable for added crunch.
10 - Beat butter until smooth and creamy. Gradually incorporate powdered sugar, mixing until fully combined.
11 - Mix in ground pistachios, vanilla, salt, and 2 tbsp milk. Beat until fluffy, adding additional milk if necessary to achieve desired consistency.
12 - Pipe or spread the pistachio buttercream onto the completely cooled cupcakes. Garnish with reserved ground pistachios.
# Expert Advice:
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- The buttercream alone has converted multiple "I dont like nuts" people after one bite
- These cupcakes stay impossibly moist for three days, not that they ever last that long
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- Room temperature ingredients are not optional here, cold ingredients create a dense, heavy cupcake instead of the light texture you want
- Over-grinding pistachios releases too much oil and creates a paste instead of fluffy flour, pulse carefully and watch closely
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- Toast your pistachios at 175°C for five minutes before grinding them for an even deeper, more complex flavor
- Add a tiny drop of almond extract to your frosting, it somehow amplifies the pistachio flavor without tasting like almonds