Description
Deliciously moist pistachio cupcakes topped with a rich vanilla buttercream frosting.
Ingredients
Scale
For the Crust:
- 1 cup shelled pistachios
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- For the frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a food processor, finely grind pistachios into a flour-like consistency.
- In a mixing bowl, cream the butter and sugar until light and fluffy, then add eggs and vanilla extract.
- Combine flour, ground pistachios, baking powder, and salt in another bowl. Gradually mix dry ingredients into the wet mixture, alternating with milk.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes. Allow to cool completely.
- To make the frosting, beat the butter with powdered sugar, vanilla, and heavy cream until smooth and creamy.
- Frost the cooled cupcakes with vanilla buttercream.
Notes
You can customize the seasonings to taste.