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Pistachio Cupcakes with Pistachio Buttercream Frosting Recipe

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  • Author: Evelyn
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully nutty Pistachio Cupcakes feature a moist, fluffy crumb infused with ground pistachios and a hint of almond. Topped with a luscious pistachio buttercream frosting made from fresh pistachio paste and creamy butter, these cupcakes are a perfect treat for any celebration or gathering. Their subtle nutty flavor and velvety frosting make them irresistibly delicious and elegant.

Ingredients

Cupcakes

  • ¾ cup (90g) raw pistachios
  • 1 ¼ cups (163g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (84g) unsalted butter, room temperature
  • ¾ cup (155g) sugar
  • 2 tablespoons (30ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoon almond extract
  • 2 large eggs
  • ½ cup plus 2 tablespoons (150ml) milk

Buttercream Frosting

  • 1 cup (120g) raw pistachios
  • 1 tablespoon water (optional)
  • ½ cup (112g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 4-6 tablespoons heavy whipping cream
  • ¼ teaspoon almond extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
  2. Grind Pistachios for Cupcakes: Put the ¾ cup raw pistachios into a food processor and pulse until finely ground with no large chunks to incorporate into the batter.
  3. Mix Dry Ingredients: In a medium bowl, combine the ground pistachios, all-purpose flour, baking powder, and salt. Set aside for later use.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter, sugar, vegetable oil, vanilla extract, and almond extract together using a mixer until the mixture is light in color and fluffy, about 2-3 minutes.
  5. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the bowl sides to ensure all ingredients are fully mixed.
  6. Combine Batter with Dry and Wet Ingredients: Add half the dry ingredients to the wet mixture and stir until mostly combined. Gradually pour in the milk and mix well, even if the batter appears slightly curdled. Then add the remaining dry ingredients and mix until smooth but avoid overmixing.
  7. Fill and Bake Cupcakes: Spoon the batter into cupcake liners, filling a bit over three-quarters full (approximately 55g per cupcake). Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
  9. Prepare Pistachio Paste for Frosting: Place 1 cup raw pistachios into a food processor. Process initially to crumb size, then continue to puree. If the mixture is dry, add up to 1 tablespoon of water to help it turn into a smooth paste. This can take about 5 minutes; be patient to achieve a creamy consistency.
  10. Make Pistachio Buttercream: Combine the pistachio paste with the softened butter in a mixing bowl and beat until smooth and well combined.
  11. Add Powdered Sugar and Liquids: Mix in half of the powdered sugar, then add 2 tablespoons of heavy whipping cream and the almond extract, beating well.
  12. Finish Frosting Consistency: Incorporate the remaining powdered sugar and additional heavy cream as needed to achieve a smooth, pipeable frosting consistency.
  13. Pipe and Decorate: Using a piping bag fitted with an Ateco 808 tip, pipe swirls of the pistachio buttercream onto the cooled cupcakes. Optionally, garnish with extra pistachio crumbs for added texture and appearance.
  14. Store Properly: Keep cupcakes in an airtight container at room temperature for up to 48 hours, then refrigerate. Bring to room temperature before serving. Consume within 2-3 days for optimal freshness.

Notes

  • Grinding pistachios to the right texture is key for both cupcakes and buttercream; be patient while creating the paste.
  • Do not overmix the batter to keep cupcakes tender and light.
  • If the buttercream is too thick, add heavy cream slowly to reach perfect piping consistency.
  • Use fresh raw pistachios for the best flavor in pistachio paste; roasted nuts may take longer to process.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
  • Store cupcakes in an airtight container to maintain moisture and freshness.

Find it online: https://evelynscooking.com/pistachio-cupcakes-with-pistachio-buttercream-frosting-recipe/