Description
These Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting are moist, flavorful treats infused with instant pistachio pudding and finely chopped pistachios, topped with a smooth and creamy vanilla buttercream. Perfectly tender with a subtle nutty crunch, these cupcakes are ideal for celebrations or an indulgent dessert to brighten any day.
Ingredients
Scale
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 (3.4 oz) package instant pistachio pudding mix
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ½ tsp almond extract
- ½ tsp vanilla extract
- Green food coloring (optional)
- ¼ cup finely chopped pistachios (plus extra for garnish)
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking powder, baking soda, and salt, ensuring they are well combined for even distribution in the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which should take about 2 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the almond extract and vanilla extract to infuse the batter with a delicate nutty and sweet aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix just until combined to avoid overworking the batter, which can make cupcakes dense.
- Add Pistachios and Color: Fold in the finely chopped pistachios for texture and flavor, and add green food coloring if desired to enhance the pistachio appearance.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Completely: Remove cupcakes from the oven and let them cool completely in the pan before frosting to prevent the buttercream from melting.
- Make Buttercream Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in vanilla extract, heavy cream (or milk), and a pinch of salt. Beat on high speed for 2–3 minutes until the frosting is smooth, light, and fluffy.
- Frost and Garnish: Pipe or spread the vanilla buttercream onto the cooled cupcakes. Garnish each with extra chopped pistachios for added flavor and an attractive finish.
Notes
- For a stronger pistachio flavor, sprinkle additional chopped pistachios on top of the frosted cupcakes just before serving.
- Cupcakes can be made a day ahead and stored in an airtight container at room temperature to maintain freshness.
- Ensure cupcakes are completely cooled before frosting to prevent frosting from melting.
- You can substitute green food coloring with natural pistachio paste for added flavor and color.
