Description
Fall in love with the nutty charm of these pistachio cupcakes topped with dreamy vanilla buttercream. They are soft, elegant, and guaranteed to impress at any gathering.
Ingredients
-
1 cup finely ground shelled pistachios
-
1 1/2 cups all-purpose flour
-
1 1/2 tsp baking powder
-
1/4 tsp baking soda
-
1/2 tsp salt
-
1/2 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1/2 tsp almond extract
-
3/4 cup buttermilk
-
1 cup unsalted butter, softened (for buttercream)
-
3 to 3 1/2 cups powdered sugar
-
2 tbsp heavy cream
-
2 tsp vanilla extract
-
Pinch of salt
Instructions
-
Preheat oven to 350°F and line a muffin tin with cupcake liners.
-
Whisk together flour, ground pistachios, baking powder, baking soda, and salt.
-
Beat butter and sugar until light and fluffy.
-
Add eggs one at a time, then mix in vanilla and almond extract.
-
Alternate adding dry ingredients and buttermilk, mixing gently.
-
Fill liners two-thirds full and bake 18 to 22 minutes. Cool completely.
-
Beat butter for buttercream until fluffy, then gradually add powdered sugar.
-
Mix in cream, vanilla, and salt, then whip until smooth.
-
Frost cooled cupcakes and garnish with chopped pistachios if desired.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American