There is something utterly irresistible about these Pistachio Cupcakes with Pistachio Buttercream Recipe that feels like a cozy celebration in every bite. From the tender crumb infused with nutty pistachio flour to the luscious, creamy pistachio buttercream frosting, this delightful dessert balances delicate flavors and textures perfectly. Whether you’re seeking a special treat for a gathering or simply want to enjoy a personal indulgence, these cupcakes are sure to become a beloved classic you’ll want to bake again and again.

Ingredients You’ll Need

The image shows a white marbled surface with ten small bowls arranged neatly, each holding one ingredient. Starting from the top left, there is a yellow bowl with two sticks of pale yellow butter, next to it a clear glass bowl filled with white sugar. To the right, a light blue bowl contains three raw eggs with bright yellow yolks. Below the butter, a pink bowl holds white powder, likely baking powder or flour. In the center, a larger white bowl holds mixed flour with some white powder on top. To the right of that, a small blue bowl is filled with whole pistachio nuts of greenish-brown color. At the bottom left, a light green bowl contains white liquid, possibly milk. Moving right, a small white bowl has a clear liquid, and next to it a brown-rimmed white bowl holds dark amber liquid, likely vanilla extract. The last bowl, white in color, contains a green paste, possibly pistachio paste. All bowls are placed on a clean white marbled texture, with soft natural light highlighting the ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to make these cupcakes is a joy all on its own because the ingredients are straightforward but each plays a crucial role. Together, they create a harmony of flavor, softness, and that enchanting pistachio green hue that makes these treats visually stunning and delicious.

Unsalted butter: Provides richness and tenderness to both the cupcakes and buttercream, ensuring a smooth texture.
Granulated sugar: Adds the perfect amount of sweetness and helps create a light crumb when creamed with butter.
Large eggs: Act as a binder and add moisture to the cake for a fluffy consistency.
All-purpose flour: Forms the structure of the cupcakes, balancing the nutty pistachio flour.
Pistachio flour: Infuses the batter with an earthy, naturally nutty flavor and hints of green color.
Baking powder: Leavens the batter, giving the cupcakes a delicate rise.
Salt: Enhances all the subtle flavors and balances sweetness.
Whole milk: Adds moisture and helps create a tender crumb.
Vanilla extract: Lifts and rounds out the nutty complexity with warm aromatic notes.
Almond extract (optional): Deepens the nutty flavor, complementing the pistachios beautifully.
Chopped roasted pistachios: Offer a delightful crunch and extra bursts of toasty pistachio flavor in every bite.
Powdered sugar: Sweetens the buttercream while keeping it light and fluffy.
Pistachio paste: The star ingredient for the buttercream that delivers an intense pistachio taste.
Heavy cream or milk: Adjusts the buttercream consistency for piping or spreading.
Leaf green gel food coloring (optional): Gives the buttercream a vibrant, pretty green color to match the flavor.
Pinch of salt: Balances the sweetness of the buttercream for a richer taste.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pistachio Cupcakes with Pistachio Buttercream Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners. This preparation sets the stage for perfectly risen cupcakes that don’t stick.

Step 2: Cream Butter and Sugar

Beat the softened unsalted butter with the granulated sugar on medium speed until the mixture becomes light and fluffy. This fluffy base traps air, which helps the cupcakes achieve a tender, moist crumb that melts in your mouth.

Step 3: Incorporate Eggs

Add the eggs one at a time, mixing thoroughly after each addition. This careful incorporation ensures your batter stays smooth and well-emulsified for a consistent texture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pistachio flour, baking powder, and salt. This mixture brings together flavor and rise agents into a uniform blend.

Step 5: Mix Wet Ingredients

In a small bowl, combine whole milk, vanilla extract, and almond extract if using. The wet ingredients contribute moisture and aromatic depth to the batter.

Step 6: Alternate Adding Dry and Wet

With the mixer on low, gradually add the dry ingredients in three parts, alternating with the milk mixture in two parts—starting and ending with the dry. Mixing just until combined prevents overworking the batter, keeping the cupcakes tender.

Step 7: Fold in Roasted Pistachios

Gently fold the chopped roasted pistachios into the batter with a spatula. This step adds a subtle crunch and enhances the pistachio flavor without deflating the batter.

Step 8: Bake

Divide the batter evenly among the cupcake liners, filling each about halfway. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. The result is moist cupcakes with a golden hue and delicate pistachio aroma.

Step 9: Cool Completely

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Proper cooling is key before frosting to prevent the buttercream from melting.

Step 10: Make the Pistachio Buttercream

Beat the softened butter until smooth, then add pistachio paste and mix until fully incorporated. Gradually add powdered sugar, followed by cream or milk, salt, and optional green gel food coloring. Beat at high speed until the frosting is fluffy and pipeable.

Step 11: Frost the Cupcakes

Pipe or spread the pistachio buttercream over the cooled cupcakes. Garnish with extra chopped pistachios or a light sprinkle of pistachio flour for a charming final touch.

How to Serve Pistachio Cupcakes with Pistachio Buttercream Recipe

The image shows a close-up of a cupcake with a white cake base that has small green bits inside, likely pistachios. The cupcake is topped with a thick layer of pale green frosting, swirled smoothly and decorated with crushed pistachios on top. The cupcake is placed on a white marbled surface, with a few whole pistachios scattered nearby. In the background, more whole cupcakes with the same frosting can be seen on a white plate. A woman's hand is holding the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the visual appeal and texture by topping your pistachio cupcakes with crushed roasted pistachios or whole nuts. A dusting of pistachio flour or edible flowers can also elevate their elegance, making these cupcakes the star of any dessert table.

Side Dishes

Complement these cupcakes with light accompaniments like fresh berries or a simple fruit salad to balance the richness. A cup of green tea or sparkling water with lemon pairs beautifully, creating an inviting dessert experience.

Creative Ways to Present

If you’re serving these gems at a party, consider displaying them on a tiered cake stand garnished with fresh mint or rose petals. Individual cupcake boxes or clear jars make excellent gifts that showcase the vibrant pistachio buttercream and enticing texture.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep well in an airtight container at room temperature for up to two days, but refrigeration is best for maintaining freshness beyond that. Just make sure to bring them back to room temperature before serving for the best texture and flavor.

Freezing

You can freeze both the unfrosted cupcakes and the buttercream separately. Wrap the cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to three months. Buttercream can be frozen in an airtight container, then thawed and re-whipped before use.

Reheating

For frosted cupcakes, avoid microwaving to preserve texture. Instead, let frozen cupcakes thaw overnight in the refrigerator and then sit at room temperature before enjoying. For unfrosted cupcakes, a quick 10-15 second microwave warm-up can revive freshness.

FAQs

Can I use regular flour instead of pistachio flour?

While you can substitute more all-purpose flour, pistachio flour is what gives these cupcakes their signature nutty flavor and color. To keep that essence, try adding finely ground pistachios if pistachio flour is unavailable.

Is pistachio paste necessary for the buttercream?

Pistachio paste is key for an authentic and intense pistachio buttercream flavor. Without it, you can make a vanilla buttercream, but you’ll miss that lovely earthy and nutty character this recipe is known for.

How do I make sure the cupcakes are moist and not dense?

Be careful to mix the batter just until combined, especially after adding flour. Overmixing can develop gluten, making the cupcakes tough. Also, softening butter properly and measuring ingredients accurately helps maintain a tender crumb.

Can I make these cupcakes vegan or dairy-free?

These cupcakes rely on butter, eggs, and milk for their texture and flavor, so substitutions will require recipe adjustments. Vegan butter and milk alternatives can work, but eggs often need to be replaced with flax or chia eggs, which may affect texture slightly.

What’s the best way to pipe the buttercream?

Use a piping bag fitted with a large star or round tip for beautiful swirls of pistachio buttercream. If you don’t have a piping bag, a small offset spatula works well to spread a deliciously smooth topping.

Final Thoughts

There’s a joyful magic in baking and sharing these Pistachio Cupcakes with Pistachio Buttercream Recipe that turns any ordinary day into a memorable one. With their delicate flavor and elegant look, they are sure to become a treasured favorite in your baking repertoire. So grab your mixing bowl and enjoy the sweet, nutty goodness that these cupcakes bring to your kitchen and your heart!