pistachio cup cake recipe

Written BySheba G Updated On
pistachio cup cake recipe
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The Best pistachio cup cake recipe

I’m so excited to share this pistachio cup cake recipe with you all! It’s a favorite in our household, and I just know it’ll become a staple in yours too.

I first discovered this recipe on a food blog a few years ago, and I was immediately hooked. The combination of the moist, fluffy cake and the rich, nutty flavor of the pistachios is just irresistible.

And the best part? It’s incredibly easy to make!

Just mix together some flour, sugar, eggs, and pistachio meal, and voila! You’ve got a delicious batch of cupcakes that are perfect for any occasion.

Whether you’re celebrating a birthday, hosting a baby shower, or just need a quick dessert fix, these cupcakes are sure to be a hit. Plus, they’re made with healthier ingredients like whole wheat flour and natural sweeteners, so you can feel good about what you’re feeding your family.

So go ahead, give this recipe a try and see what all the fuss is about!

Pistachio Cupcakes

Pistachio Cupcakes

4.8 from 1491 votes

Delicious and moist pistachio cupcakes with a hint of almond extract and a creamy pistachio buttercream frosting. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp almond extract
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup pistachio paste
1/4 cup shelled pistachios, chopped

For the Pistachio Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup pistachio paste
1/4 cup whole milk
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a 12-cup muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in almond extract and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Fold in the pistachio paste and chopped pistachios until evenly distributed.
10Batter will be thick.
11Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
12Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
13Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
14To make the frosting, beat butter until creamy.
15Gradually add powdered sugar, mixing well.
16Add pistachio paste, milk, and salt.
17Beat until light and fluffy, about 3-4 minutes.
18If the frosting is too thick, add more milk, one teaspoon at a time.
19If it is too thin, add more powdered sugar, one tablespoon at a time.
20Once the cupcakes are completely cool, spread or pipe the frosting onto the cupcakes.
21Garnish with additional chopped pistachios if desired.

🔧Equipment

Mixing bowls
Electric mixer
Muffin tin
Cupcake liners
Spatula
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 200mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: You can substitute almond flour for a healthier option. Ensure pistachio paste is smooth and well incorporated into the batter and frosting.

Watch Video Of How Pistachio Cupcakes Works

These pistachio cupcakes are truly one of my favorite recipes to date – they’re easy to make, deliciously flavored, and perfect for any occasion.

Whether you’re serving them at a birthday party or just need a quick dessert fix for yourself or your family, these cupcakes are sure to please even the pickiest eaters.

And don’t worry about leftovers – these babies freeze beautifully and can be thawed out when needed.

❓ Frequently Asked Questions About Pistachio Cupcakes

1. What is pistachio meal?

Pistachio meal is simply ground pistachios that have been processed into a fine powder. It’s often used as a substitute for flour in baked goods and adds a delicious nutty flavor. If you can’t find pistachio meal at your local grocery store, you can easily make your own by blending pistachios in a food processor until they reach the desired consistency.

2. Can I use chopped nuts instead of pistachio meal?

While chopped nuts will give your cupcakes some nice texture, they won’t provide the same level of flavor as using pistachio meal. If you do choose to use chopped nuts, just be aware that they may not distribute evenly throughout the batter.

3. How do I store these cupcakes?

These cupcakes are best stored at room temperature in an airtight container for up to 3 days. If you want to keep them fresh for longer, you can store them in the fridge for up to 5 days or freeze them for up to 2 months.

4. Can I make these cupcakes gluten-free?

Yes! Simply substitute the whole wheat flour with your favorite gluten-free flour blend and proceed with the rest of the recipe as directed.

5. Do I need to adjust the baking time if I’m using mini muffin tin liners?

Yes! Since these cupcakes will be smaller than regular-sized cupcakes, they’ll bake much faster. Keep an eye on them after about 12-15 minutes and adjust the baking time as needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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