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Homemade pistachio cupcakes recipe with imperfect frosting and crushed pistachios on a white marble kitchen counter, photographed from above.

Pistachio Cupcakes Recipe

Fluffy homemade pistachio cupcakes recipe made with real ground pistachios and topped with creamy pistachio buttercream frosting.
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Course: Dessert, Snack
Cuisine: American, Fusion
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Frosting: 15 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 340kcal
Cost: $8

Equipment

  • 1 Food processor For grinding pistachios finely
  • 11 Stand/hand mixer For creaming butter & sugar
  • 12-cup muffin tin Standard size
  • 12 Cupcake liners Paper or silicone
  • 1 set Measuring cups & spoons For accurate measurements
  • 1 Kitchen scale Optional but ensures precision
  • 1 Wire cooling rack Prevents soggy bottoms

Ingredients

Cupcakes

  • 1 ½ cups All-purpose flour
  • 1 cup Granulated sugar
  • ½ cup Unsalted butter Softened
  • 2 Large eggs Room temperature
  • ½ cup Whole milk Room temperature
  • ¼ cup Sour cream Room temperature
  • ¾ cup Shelled pistachios Finely ground
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • 2-3 drops Green food coloring Optional

Pistachio Buttercream Frosting

  • 1 cup Unsalted butter Softened
  • 4 cups Powdered sugar
  • ¼ cup Heavy cream
  • ½ cup Finely ground pistachios
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Almond extract
  • Pinch Salt
  • Chopped pistachios For garnish

Instructions

  • Preheat oven to 350°F (175°C), line muffin tin with 12 liners.
  • Process pistachios into fine, flour-like texture.
  • Whisk flour, baking powder, salt, and pistachios.
  • Beat butter and sugar until light and fluffy.
  • Add eggs one at a time, then extracts.
  • Alternate adding dry mixture and milk, ending with dry.
  • Gently fold in sour cream and optional food coloring.
  • Divide batter into liners, ⅔ full.
  • Bake 18–22 mins; toothpick should come out clean.
  • Cool 5 mins in pan, then transfer to wire rack.
  • Beat frosting ingredients, spread on cooled cupcakes.
  • Sprinkle with chopped pistachios.

Notes

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

Nutrition

Serving: 80g | Calories: 340kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 120mg | Fiber: 1g | Sugar: 32g | Vitamin A: 450IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.2mg