Pistachio Cupcakes with Vanilla Buttercream
Indulging in a sweet treat can brighten anyone’s day, and these pistachio cupcakes with vanilla buttercream frosting are the perfect way to do just that. With their soft, nutty flavor and delightful creaminess, they are sure to become a favorite for any celebration or a simple afternoon snack. Easy to prepare and visually appealing, these pastel-hued cupcakes can bring a touch of spring to any gathering.
Why You Will Love This Recipe
This recipe marries the unique, earthy flavor of pistachios with the sweetness of vanilla buttercream, creating a heavenly combination. The soft texture of the cupcakes provides a perfect base for the rich frosting, and the added crunch of crushed pistachios on top creates an irresistible contrast. They are just as delicious as they look, making them perfect for parties, potlucks, or simply treating yourself at home. Plus, the optional green food coloring gives them a charming, festive look that is especially appealing during spring celebrations.
Ingredients
Before you start baking, gather the following ingredients for both the cupcakes and the vanilla buttercream frosting:
For the Pistachio Cupcakes:
- 1½ cups all-purpose flour
- ½ cup unsalted ground pistachios (finely processed)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup sour cream
- 1 tsp vanilla extract
- A drop of green food coloring (optional)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 to 3½ cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk or cream
Optional Toppings:
- Crushed pistachios
- Green sprinkles or edible glitter
Instructions
Step 1: Preheat the oven to 350°F (177°C). Line a muffin tin with paper cupcake liners to prepare for baking the cupcakes.
Step 2: In a medium bowl, combine the dry ingredients. Whisk together the flour, ground pistachios, baking powder, and salt until they are thoroughly mixed. This will ensure an even distribution of the leavening agent and flavors throughout the batter.
Step 3: In a separate large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. This process adds air to the batter, which helps create a tender cupcake.
Step 4: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then, stir in the milk, sour cream, and vanilla extract until just combined. If you desire, mix in a drop of green food coloring to enhance the visual appeal.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 6: Spoon the batter into the prepared cupcake liners, filling each about ¾ full. This allows room for the cupcakes to rise as they bake in the oven.
Step 7: Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin.
Make the Frosting
Step 8: In a bowl, beat the softened butter until it reaches a smooth and creamy consistency. Gradually add the powdered sugar, mixing on low speed until incorporated to avoid a sugar cloud.
Step 9: Stir in the vanilla extract and add milk or cream one tablespoon at a time, beating until the frosting reaches your desired consistency—light, fluffy, and perfect for spreading or piping.
Assemble & Decorate
Step 10: Once the cupcakes are completely cooled, use a piping bag or a spatula to generously spread the vanilla buttercream frosting on top of each cupcake. For an extra touch of flair, top the frosted cupcakes with crushed pistachios, green sprinkles, or edible glitter.
Frequently Asked Questions
What can I substitute for ground pistachios?
You can substitute ground almonds or any other nut if you have a nut allergy. However, keep in mind that this may slightly alter the flavor.
How do I store the cupcakes?
Keep the cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week.
Can I freeze the cupcakes?
Yes, these cupcakes can be frozen! Wrap them individually in plastic wrap and place them in an airtight container. They can be frozen for up to three months. Thaw in the refrigerator before serving.
Can I make the buttercream ahead of time?
Absolutely! The vanilla buttercream can be made up to two days in advance. Store it in the refrigerator in an airtight container. Before spreading on cupcakes, let it come to room temperature and re-whip if necessary.
Do I have to add food coloring?
No, the food coloring is optional. The cupcakes will have a lovely natural hue without it, but green can enhance their spring theme.
Conclusion
These pistachio cupcakes with vanilla buttercream are not just visually stunning; they’re a delicious treat that everyone will love. The unique flavor of pistachios combined with sweet vanilla frosting creates a delightful balance that is perfect for any occasion. So whether you’re celebrating a special event, enjoying a spring gathering, or just treating yourself, these cupcakes are sure to brighten your day.
