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Pistachio Cupcakes Recipe

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Pistachio Cupcakes are soft, nutty, and beautifully green treats made with real pistachios or pudding mix, topped with a creamy frosting. These unique cupcakes are perfect for spring celebrations, tea parties, or everyday indulgence.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 (3.4 oz) package pistachio instant pudding mix (optional)
  • 1/3 cup chopped pistachios (unsalted and shelled)
  • Green food coloring (optional)
  • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 1/2 tsp vanilla or almond extract
  • 1 tbsp pistachio pudding mix (optional)
  • Chopped pistachios, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla and almond extracts.
  5. If using, mix in pistachio pudding mix until fully incorporated.
  6. Alternate adding dry ingredients and milk to the wet mixture, mixing just until combined.
  7. Fold in chopped pistachios and food coloring, if using.
  8. Fill cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  9. Cool cupcakes completely on a wire rack.
  10. To make frosting, beat butter until creamy, then gradually add powdered sugar, cream, extract, and pudding mix (if using) until desired consistency is reached.
  11. Frost cooled cupcakes and garnish with chopped pistachios.

Notes

  • Use real pistachios for a more natural flavor and texture.
  • Add lemon zest or a swirl of rosewater for flavor variations.
  • Can be made vegan using plant-based butter and milk substitutes.
  • Unfrosted cupcakes can be frozen for up to 2 months.
  • Let refrigerated cupcakes sit out before serving for best texture.

Nutrition

Find it online: https://recipesbyliza.com/pistachio-cupcakes-recipe/