Pistachio Cupcakes Recipe

Pistachio Cupcakes are soft, nutty, and beautifully green treats that bring a delicate twist to classic cupcakes. Flavored with real pistachios and often enhanced with a touch of almond or vanilla, these cupcakes are light, moist, and topped with creamy frosting that complements their unique flavor. Whether I’m baking for spring celebrations, tea parties, or just to satisfy a sweet craving, these cupcakes always feel a little extra special.

Why You’ll Love This Recipe

I love how these cupcakes stand out with their subtle nutty flavor and beautiful color. They’re not overly sweet, and the pistachio adds a slightly earthy richness that pairs so well with a creamy frosting. Plus, they’re simple to make and look impressive on a dessert table. Whether I go all-natural with real pistachios or use a pistachio pudding mix for convenience, I always end up with tender, flavorful cupcakes that everyone wants the recipe for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Milk or buttermilk

• Vanilla extract

• Almond extract (optional, for enhanced nutty flavor)

• Pistachio pudding mix (instant, optional for added flavor and color)

• Chopped pistachios (unsalted and shelled)

• Green food coloring (optional, if more vibrant color is desired)

For the frosting:

• Unsalted butter (softened)

• Powdered sugar

• Heavy cream or milk

• Vanilla or almond extract

• Pistachio pudding mix (optional, for flavor and tint)

• Chopped pistachios (for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, I whisk together flour, baking powder, and salt.

3. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then stir in the vanilla and almond extracts.

5. I mix in the pistachio pudding mix if I’m using it, then alternate adding the dry ingredients and milk to the batter, mixing just until combined.

6. I fold in the chopped pistachios and add a drop of food coloring if I want a more vibrant green hue.

7. I fill the cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.

8. While the cupcakes cool, I prepare the frosting by beating the butter until creamy, then slowly adding powdered sugar, cream, and extract. I sometimes add a spoonful of pudding mix for a pistachio twist.

9. Once the cupcakes are completely cool, I frost them and sprinkle chopped pistachios on top.

Servings and timing

This recipe makes 12 standard cupcakes.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: Around 35 minutes

Variations

• I’ve made them with ground pistachios instead of pudding mix for a more natural version.

• When I want a citrusy twist, I add a little lemon zest to the batter or frosting.

• I sometimes fill the cupcakes with pistachio cream or white chocolate ganache for a surprise inside.

• For a vegan option, I use dairy-free butter and milk substitutes.

• A swirl of raspberry or rosewater in the frosting makes a fancy floral touch.

storage/reheating

I store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If refrigerated, I let them sit out for 15–20 minutes before serving so the frosting softens. I don’t recommend reheating them, but they can be frozen (unfrosted) for up to 2 months and thawed before decorating.

FAQs

Can I use real pistachios instead of pudding mix?

Yes, I often grind unsalted pistachios into a fine meal and fold them into the batter. It gives a more natural flavor and texture.

Why add almond extract?

Almond extract enhances the nutty flavor and mimics the taste of pistachio, especially when using pudding mix. I only use a small amount so it doesn’t overpower the cupcake.

How do I get a vibrant green color?

I use a drop or two of green food coloring. Pudding mix adds some color on its own, but not always enough for a bold green.

Can I make these gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free 1:1 baking flour, and they turn out just as moist and delicious.

What frosting pairs best with pistachio cupcakes?

I usually go with a buttercream flavored with vanilla, almond, or pistachio pudding mix. Cream cheese frosting also works beautifully.

Conclusion

Pistachio Cupcakes are a unique and delightful treat that I always love baking. With their nutty flavor, soft crumb, and creamy frosting, they’re perfect for special occasions or just a fun twist on everyday baking. Whether I go all-natural or take the shortcut with pudding mix, they always come out light, flavorful, and crowd-pleasing.

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