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Pistachio Cupcakes with Vanilla Buttercream

Pistachio Cupcakes with Vanilla Buttercream
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Pistachio Cupcakes with Vanilla Buttercream offer a tender, moist cupcake with a unique nutty flavor from ground pistachios, topped with a smooth, creamy vanilla buttercream frosting. Perfect for celebrations or a homemade treat, these cupcakes balance rich nuttiness and classic sweetness beautifully.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup ground pistachios
  • 1 ½ teaspoons baking powder

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Vanilla Buttercream Frosting

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Optional Garnish

  • Crushed pistachios for topping

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, and baking powder to distribute the leavening and nutty flavor evenly.
  3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy, which helps create tender cupcakes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract to create a smooth and cohesive batter filled with warm vanilla aroma.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain a light texture.
  6. Bake the Cupcakes: Scoop the batter evenly into the prepared liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Make the Vanilla Buttercream: While the cupcakes cool, beat together the softened unsalted butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy, perfect for spreading or piping.
  8. Frost and Decorate: Once cupcakes are completely cool, frost generously with the vanilla buttercream and top with crushed pistachios for added crunch and visual appeal.

Notes

  • Use fresh, unsalted pistachios for the best flavor and to avoid bitterness.
  • Do not overmix the batter to keep cupcakes fluffy rather than dense.
  • Ensure all ingredients are at room temperature for a smooth, tender crumb.
  • Test for doneness using a toothpick without drying out the cupcakes.
  • If your buttercream is too soft, chill it briefly to firm up before frosting.

Nutrition

Keywords: pistachio cupcakes, vanilla buttercream, nutty cupcakes, homemade cupcakes, pistachio dessert

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