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Pistachio Cupcakes with Vanilla Buttercream

Pistachio Cupcakes with Vanilla Buttercream
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Moist and tender pistachio cupcakes topped with a creamy homemade vanilla buttercream frosting. The unique nutty flavor of ground pistachios blends perfectly with the sweet, smooth vanilla buttercream, creating a sophisticated yet comforting dessert ideal for any occasion.

Ingredients

Scale

Cupcake Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups all-purpose flour
  • 1/2 cup ground pistachios
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Vanilla Buttercream Ingredients

  • 1/2 cup unsalted butter, softened
  • 2 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Garnish

  • Chopped pistachios, for topping

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Soften butter to room temperature for smooth blending and grind shelled pistachios if not pre-ground to ensure fresh flavor.
  2. Make the Cupcake Batter: Using a mixer, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Gently stir in the vanilla extract.
  3. Bake the Cupcakes: Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  4. Prepare the Vanilla Buttercream: Beat the softened butter until creamy. Gradually add confectioners’ sugar a little at a time. Add vanilla extract and heavy cream and increase the beat speed until the mixture is light and fluffy. Adjust cream or sugar as needed to reach the desired consistency.
  5. Frost and Garnish: Pipe or spread the vanilla buttercream generously over the cooled cupcakes. Sprinkle chopped pistachios on top for added texture and visual appeal.

Notes

  • Ensure butter and eggs are at room temperature for smooth, airy batter.
  • Grind pistachios fresh for best flavor and to avoid oiliness or staleness.
  • Do not overmix batter to keep cupcakes tender.
  • Use buttermilk to enhance moisture and tenderness.
  • If buttercream is too soft, chill briefly before frosting.
  • Use pure vanilla extract or vanilla bean paste for richer flavor.

Nutrition

Keywords: pistachio cupcakes, vanilla buttercream, nutty cupcakes, moist cupcakes, homemade frosting, dessert, baking

Find it online: https://dailydishez.com/pistachio-cupcakes-with-vanilla-buttercream/