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Pistachio Cupcakes with Pistachio Buttercream Recipe

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Delight in these moist and flavorful Pistachio Cupcakes, made with a unique blend of pistachio flour and chopped roasted pistachios, topped with a rich and creamy pistachio buttercream frosting. Perfect for parties, celebrations, or anytime you crave a nutty, sweet treat.

Ingredients

For the Cupcakes

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • ½ cup pistachio flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • ½ cup chopped roasted pistachios

For the Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp pistachio paste
  • 1–2 tbsp heavy cream or milk
  • Pinch of salt
  • 1 drop leaf green gel food coloring (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until the mixture becomes light and fluffy, ensuring a tender cupcake texture.
  3. Add the Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth and well-emulsified batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pistachio flour, baking powder, and salt to distribute the leavening agents and nuts evenly.
  5. Mix Wet Ingredients: In a small bowl or measuring cup, combine the whole milk, vanilla extract, and almond extract if using, to infuse the batter with aroma and moisture.
  6. Alternate Adding Dry and Wet: With the mixer on low speed, alternately add the dry ingredients in three parts and the milk mixture in two parts, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cupcakes.
  7. Fold in Pistachios: Using a spatula, gently fold in the chopped roasted pistachios to add texture and flavor, being careful not to overmix.
  8. Divide and Bake: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  9. Cool Completely: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely to prevent the frosting from melting.
  10. Make the Buttercream: Beat the softened butter on medium-high speed for 2 minutes until smooth. Add the pistachio paste and blend until fully incorporated for rich flavor.
  11. Add Sugar and Cream: Gradually add the powdered sugar one cup at a time, mixing on low speed to avoid dust clouds. Add 1 tablespoon of cream or milk, a pinch of salt, and optional gel coloring. Beat on high speed for 2–3 minutes until fluffy, adding more cream as needed to reach desired consistency.
  12. Frost the Cupcakes: Using a piping bag or offset spatula, frost the cooled cupcakes generously with the pistachio buttercream. Garnish with extra chopped pistachios or a light dusting of pistachio flour for a beautiful presentation.

Notes

  • For best results, use unsalted butter at room temperature to ensure proper creaming with sugar.
  • Pistachio flour can be found in specialty stores or made by finely grinding shelled pistachios.
  • Chopped roasted pistachios add a delightful crunch; consider lightly toasting them for enhanced flavor.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
  • The almond extract is optional but enhances the nutty flavor profile.
  • Use gel food coloring for vibrant color without altering frosting consistency.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

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