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Pistachio Cupcakes with Vanilla Buttercream Frosting

Deliciously moist pistachio cupcakes topped with a silky vanilla buttercream frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/4 cups all-purpose flour Use high-quality flour for better results.
  • 1/2 teaspoon baking powder Ensure it's fresh for maximum fluffiness.
  • 1/4 teaspoon salt Enhances the flavor.
  • 1/2 cup shelled pistachios, finely ground Process until they resemble fine crumbs.
  • 1/2 cup unsalted butter, softened Use room temperature butter for creaminess.
  • 3/4 cup granulated sugar For sweetness.
  • 2 large eggs At room temperature for better incorporation.
  • 1/2 cup milk Whole milk works best for moistness.
  • 1 teaspoon vanilla extract Use pure vanilla for a richer flavor.
For the Vanilla Buttercream Frosting
  • 1/2 cup unsalted butter, softened Quality butter recommended.
  • 2 cups powdered sugar For sweetness and texture.
  • 1 teaspoon vanilla extract Opt for pure vanilla.
  • 2 tablespoons heavy cream Makes frosting extra silky.
  • 1 pinch salt To balance sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and finely ground pistachios.
  3. In a separate bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with milk.
  6. Divide the batter evenly among the prepared muffin liners.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cupcakes are cooling, beat the softened butter until creamy.
  2. Gradually add powdered sugar and mix until smooth.
  3. Incorporate vanilla extract, heavy cream, and a pinch of salt, beating until fluffy.
Cooling & Frosting
  1. Allow the cupcakes to cool completely before frosting.
  2. Pipe or spread the buttercream on top and garnish with crushed pistachios.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Cupcakes can be frozen un-frosted for up to 3 months.