Pistachio Cupcakes
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Indulge in the delicate sweetness of these light and fluffy pistachio cupcakes, crafted with real pistachios for that rich, nutty flavor you crave. Topped with a silky smooth cream cheese frosting, each bite is pure bliss.
Attention pistachio lovers! If you’re a fan of decadent pistachio desserts, prepare to be enchanted by these delightful cupcakes.
I’ve taken my beloved pistachio cake recipe and transformed it into a cupcake masterpiece, pairing it with a luscious whipped mascarpone frosting. There’s no pudding mix in sight—just finely ground pistachios and a hint of almond extract, ensuring a truly authentic pistachio flavor.
These cupcakes strike the perfect balance, not being overly sweet, and they taste like they came straight from an upscale bakery. They’re an ideal sweet indulgence for any occasion or a special treat for the pistachio devotee in your life!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Pistachios: Shelled unsalted or lightly salted pistachios work the best.
- Cake flour
- Baking powder
- Salt
- Buttermilk: Use full-fat buttermilk that is brought to room temperature.
- Vanilla and almond extract
- Butter
- Sugar
- Egg whites: Allow them to come to room temperature.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the cupcakes: Combine the pistachio crumbs, cake flour, baking powder and salt.
- Combine the buttermilk, vanilla, and almond extract.
- Cream the butter and sugar together. Add the flour mixture and buttermilk.
- Whip the egg whites and fold them into the batter.
- Divide batter between cupcake liners and bake until set.
- Make the frosting and frost the cupcakes as desired.
Tips For Success
- Don’t skip the almond extract! It enhances the pistachio flavor.
- Let the cream cheese come to room temperature before trying to mix it into the whipped cream. It will blend much more easily if it’s softened.
- Storage Instructions: Frosted cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.
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Pistachio Cupcakes
Ingredients
For the cupcakes
- 1 cup (145 g) unsalted shelled pistachios
- 1 ½ cups (170 g) cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (180 ml) whole buttermilk, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup (113 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large egg whites, at room temperature
For the frosting
- 1 cup (240 ml) cold heavy cream
- 1 cup (120 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened to room temperature
Instructions
Make the cupcakes
- Preheat the oven to 350°F. Line two standard muffin pans with 18 cupcake liners and set aside.
- Place the shelled pistachios in a food processor or blender and process until to fine crumbs.
- In a large mixing bowl, whisk together the pistachio crumbs, cake flour, baking powder, and salt. Set aside.
- Combine the buttermilk, vanilla extract, and almond extract in a separate mixing bowl or measuring cup and stir together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld electric mixer, beat the butter and sugar on medium speed until light and fluffy.
- Add half of the flour mixture to the butter mixture and mix on low speed until just combined. Add the buttermilk mixture and mix on low speed until just combined, then mix in the remaining dry ingredients just until combined.
- In a separate clean mixing bowl with clean beaters, beat the egg whites on medium speed until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Divide the batter evenly between the prepared muffin pans, filling only ⅔ full.
- Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and mix until soft peaks form.
- Add the cream cheese and continue mixing on low-medium speed until stiff peaks form. If needed, you can stop a few times and fold the frosting with a rubber spatula to make sure everything is thoroughly mixed together.
- Add the frosting to a piping bag fitted with your favorite piping tip and frost the cooled cupcakes as desired.
Notes
- Storage Instructions: Frosted cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.