These beautiful pistachio cupcakes are made using real pistachios - no artificial flavor! They're perfectly spongy and moist with crispy bites of pistachio throughout. They also have a hint of cinnamon mixed in, which really takes the flavor to the next level!
what makes these pistachio cupcakes so good?
- cinnamon: I decided to try combining pistachios and cinnamon on a whim, and I wish I had tried it sooner! They pair so beautifully together and really enhance each other's flavor.
- texture: you have a super soft and spongy cupcake with little crispy bites of pistachio - what's not to love?!
- all natural: These cupcakes get their pale green color and delicious flavor from 100% real pistachios! No artificial flavor or coloring! That being said, you are more than welcome to add a hint of green food coloring if you'd like a more vibrant green cupcake.
- cream cheese frosting: The literal icing on the cake! The slight tanginess and cheese flavor helps tie all the other flavors together.
how to make pistachio cupcakes
Make the pistachio cupcakes:
1. Grind pistachios then mix it together with the dry ingredients. Set aside.
2. Cream together butter, oil, and sugar.
3. Whisk in eggs, one at a time, followed by vanilla.
4. Alternate mixing in dry ingredients and milk and sour cream. Start by mixing about half of the dry ingredients into the butter mixture, then mix in the sour cream and milk. Finish off with the remaining half of the dry ingredients.
5. Portion into cupcake tin and bake. Cool the baked cupcakes for about 5 to 10 minutes in the pan then transfer to a wire rack to finish cooling.
Make the cream cheese frosting:
1. Whip together cream cheese and butter until smooth.
2. Add remaining frosting ingredients and whip until smooth and fluffy.
* If you find your frosting is too thick, you can thin it out with a splash of milk. If the frosting is too thin, chill it for about 30 minutes in the fridge to allow it to firm up slightly.
3. Frost your cooled cupcakes. If desired, sprinkle some more chopped pistachios on top!
Mimi's tips
- Pistachios: Make sure to use unsalted pistachios - salted can make the cupcakes overly salty! If you can swing it, try to also get good quality pistachios. I get mine from a local shop just because it's much fresher and tastier than those bags they sell at grocery stores. When grinding the pistachios, take care not to pulse them for too long in your food processor - after a certain point, it'll turn into pistachio butter!
- Flour: Make sure to measure your flour either by weight or spoon and leveling into a measuring cup. Scooping a measuring cup directly into the bag of flour can pack in more weight and cause the cupcakes to end up dry!
- Mixing: Take care not to overmix the batter - it will overwork the gluten and deflate the air, making the cupcakes dense and tough.
- Cooling: Make sure the cupcakes cool completely to room temperature before frosting, otherwise you'll have a runny, soupy mess on your hands!
- Frosting: Make sure to use cream cheese sold in the shape of bricks or blocks! Cream cheese spread can be too soft for making frosting.
storage
Keep cupcakes in an airtight container or covered well with plastic wrap to protect them from air and drying out. Frosted cupcakes should be kept in the fridge because of the cream cheese frosting - unfrosted cupcakes can be stored at room temperature or the fridge (whichever you prefer).
These cupcakes will keep for about 3 days at room temperature or 1 week in the fridge. If kept in the fridge, the frosting and cupcakes will firm up slightly due to the cold. For soft and spongy cakes, I recommend setting them out at room temperature about 30 minutes before enjoying for the best texture!
check out these other recipes!
• Pistachio Cake
• Pistachio Snowball Cookies
• MOIST Carrot Bread
• Lemon Curd Cake
• Coffee Cake Cheesecake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Pistachio Cupcakes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 18 cupcakes
Description
These beautiful pistachio cupcakes are made using real pistachios - no artificial flavor! They're perfectly spongy and moist with crispy bites of pistachio throughout. They also have a hint of cinnamon mixed in, which really takes the flavor to the next level!
Ingredients
For the pistachio cupcakes:
- 1 cup (130g) deshelled unsalted pistachios
- 1 & ½ cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (90g) unsalted butter, room temperature
- 2 tablespoons vegetable oil, or any neutral flavored oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (180g) full-fat sour cream, room temperature
- ¼ cup (60mL) milk, room temperature
For the cream cheese frosting:
- 6 ounces (170g) full-fat cream cheese block, room temperature
- 10 tablespoons (150g) unsalted butter, room temperature
- 4 cups (520g) powdered sugar, sifted
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- chopped pistachios (optional, for topping)
Instructions
- Preheat your oven to 350°F. Line 2 standard sized cupcake tins with 18 paper liners and set aside.
- In the bowl of a small food processor, add deshelled pistachios. Pulse on and off until very finely chopped. If you like more texture, you can coarsely chop them by hand. Be careful not to over grind the pistachios or they'll liquify into pistachio butter!
- In a medium bowl, combine ground pistachios, flour, baking powder, baking soda, cinnamon, and salt. Mix to combine and set aside.
- In a large bowl, combine butter, oil, and sugar. Whisk together until smooth and fluffy.
- Whisk eggs into the butter mixture one at a time. Mix in vanilla.
- Alternate mixing in dry ingredients and sour cream and milk. Start by whisking in about half of the dry ingredients into the butter mixture. Add your sour cream and milk and whisk to combine. Finish off by mixing in the remaining dry ingredients until just combined. Take care not to over mix!
- Portion your pistachio batter into your cupcake tin, filling each liner about ⅔ of the way full.
- Bake the cupcakes in the center of your preheated oven for 15 to 20 minutes or until a skewer inserted into a cupcake comes out with a few moist crumbs but no wet batter.
- Cool the cupcakes for about 5 minutes in the tin, then transfer to a wire rack and set aside to cool completely before frosting.
- Make the cream cheese frosting: In a large bowl, combine cream cheese and butter. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, beat together until smooth.
- Add powdered sugar, salt, and vanilla. Mix together until well combined and fluffy. If the frosting is too thick, thin it out with a splash of milk. If the frosting it too thin, pop it into the fridge for 30 minutes to allow it to firm up enough to use.
- Frost the cooled cupcakes and sprinkle chopped pistachios on top if desired. Dig in!
- Prep Time: 25 minutes
- Bake Time: 15 minutes
Enjoy!
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