Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting Recipe
If you’re looking for a dessert that’s as stunning as it is delicious, these Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting are pure magic. With a soft, moist crumb kissed by real pistachios and the subtle flavor of pudding mix, each bite is a celebration of nutty, creamy goodness. Topped with a dreamy swirl of vanilla buttercream and a sprinkle of crunchy pistachios, they’re the kind of treat that turns any day into a special occasion. Whether you’re baking for a party or just craving a little homemade luxury, this recipe is destined to become your new favorite.
Ingredients You’ll Need
The beauty of these cupcakes lies in simple, accessible ingredients that come together for a bakery-worthy result. Every component plays a role in building flavor, texture, and that signature pale green color that looks gorgeous on any dessert table.
- All-purpose flour: The foundation for tender cupcakes, providing structure without heaviness.
- Instant pistachio pudding mix: Adds moisture, flavor, and a beautiful pale green hue—no extra effort required!
- Baking powder: Gives the cupcakes their lovely rise and airy crumb.
- Salt: Just a pinch enhances all the sweet and nutty notes.
- Unsalted butter (softened): For rich, buttery flavor in both the cupcakes and frosting—make sure it’s at room temperature for the fluffiest results.
- Granulated sugar: Sweetens the cupcakes and helps them bake up tender.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Balances the pistachio and rounds out the flavor—use good quality for the best taste.
- Milk: Keeps the crumb soft and adds a hint of creaminess.
- Shelled pistachios (finely chopped, plus extra for garnish): The star ingredient—choose unsalted for the best flavor in baking!
- Green food coloring (optional): For a pop of pistachio-green if you want a more vibrant look.
- Powdered sugar: Essential for that cloud-like vanilla buttercream.
- Heavy cream or milk: Gives the frosting its luscious, spreadable consistency.
- Pinch of salt: Just a touch in the frosting brings everything into balance.
How to Make Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting
Step 1: Prep Your Cupcake Tin and Oven
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This step ensures your cupcakes bake evenly and release beautifully—plus, it adds instant charm for serving later!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, instant pistachio pudding mix, baking powder, and salt. Blending these dry ingredients first helps keep the crumb light and guarantees the pistachio flavor is perfectly distributed.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2 to 3 minutes. This step is key for a tender cupcake, so don’t rush it! The mixture should look pale and airy.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, scraping down the bowl as needed. Then, stir in the vanilla extract. This ensures a smooth, cohesive batter with that irresistible vanilla aroma.
Step 5: Combine Wet and Dry Ingredients
With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Overmixing can make cupcakes tough, so stop as soon as everything comes together.
Step 6: Stir in Pistachios and Color
Fold in the finely chopped pistachios. If you love that classic pistachio green, add a drop or two of food coloring now—totally optional but so fun! Gently stir just until incorporated.
Step 7: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 8: Make the Vanilla Buttercream
Beat the softened butter until creamy, then gradually add the powdered sugar, one cup at a time. Mix in the vanilla extract, heavy cream, and a pinch of salt. Continue beating for another 2 to 3 minutes until the frosting is fluffy and ready for swirling or spreading.
Step 9: Frost and Garnish
Once the cupcakes are completely cool, pipe or spread the buttercream generously on top. Finish with a sprinkle of chopped pistachios for that irresistible crunch and pop of color—your Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting are ready to impress!
How to Serve Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting
Garnishes
The simplest and prettiest way to finish these cupcakes is with a shower of chopped pistachios on top of the buttercream. For extra flair, try adding white chocolate shavings, edible flowers, or a sprinkle of gold sugar. Each little touch makes these cupcakes look straight out of a fancy bakery.
Side Dishes
Pair your cupcakes with fresh berries or a bowl of mixed fruit for a refreshing contrast. If you’re hosting a brunch or tea party, a pot of lightly sweetened green tea or a creamy latte makes a lovely companion to the nutty, buttery sweetness of these treats.
Creative Ways to Present
Arrange your Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting on a tiered cake stand for a showstopping centerpiece. For parties, display them in colorful liners or wrap with ribbon. You can also tuck each cupcake into a clear acrylic box with a little tag for the prettiest edible gift.
Make Ahead and Storage
Storing Leftovers
If you have leftover Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. Keep them away from direct sunlight to preserve the color and texture of the buttercream.
Freezing
To freeze, place unfrosted cupcakes in a freezer-safe container and freeze for up to 2 months. You can also freeze frosted cupcakes by placing them on a tray to freeze solid, then wrapping individually in plastic wrap. Thaw overnight in the fridge before serving.
Reheating
For the best experience, bring refrigerated cupcakes to room temperature before serving so the buttercream is soft and creamy again. There’s no need to reheat in the oven—just let them sit out for 30 to 60 minutes and enjoy!
FAQs
Can I make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend. Just double-check that your pudding mix is gluten-free as well, and you’ll have a delicious gluten-free version of Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting.
What if I can’t find instant pistachio pudding mix?
If pudding mix is unavailable, you can substitute with vanilla pudding mix and add a little extra pistachio extract for flavor, plus a handful more finely chopped pistachios for texture.
Can I use pistachio extract instead of vanilla?
Yes! Pistachio extract will intensify the nutty flavor and is a wonderful addition. Feel free to use it in place of some or all of the vanilla in both the cupcakes and the frosting for a more pronounced pistachio experience.
What’s the best way to chop pistachios?
For even texture, pulse shelled pistachios in a food processor a few times until finely chopped, but not powdery. If you prefer a more rustic look, hand-chop with a sharp knife and sprinkle the larger pieces on top for garnish.
Can I make mini cupcakes with this recipe?
Definitely! Simply divide the batter among mini cupcake liners and reduce the baking time to about 10 to 12 minutes. Keep an eye on them, as smaller cupcakes bake quickly.
Final Thoughts
If you’re craving something that feels both homey and a little bit fancy, these Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting are guaranteed to deliver. They’re easy enough for a weekday treat but special enough for any celebration. Give them a try—you just might fall in love at first bite!
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Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These luscious pistachio cupcakes are a delightful treat combining the nutty flavor of pistachios with a smooth, creamy vanilla buttercream frosting. Perfectly moist with a tender crumb, these cupcakes are enhanced with instant pistachio pudding mix and chopped pistachios for extra texture and taste. Finished with a light green tint and a sprinkle of chopped pistachios on top, they make an elegant dessert for any occasion.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup shelled pistachios, finely chopped (plus extra for garnish)
- Green food coloring (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 3–3 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: 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, and salt until evenly blended.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time to maintain batter smoothness, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Pistachios and Color: Gently fold in the finely chopped pistachios for crunch and fold in a drop of green food coloring if you want to enhance the pistachio color.
- Fill and Bake: Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cupcakes to cool completely in the tin or on a wire rack before frosting to prevent melting the buttercream.
- Make the Frosting: Beat the softened butter on medium-high speed for 2–3 minutes until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition to avoid lumps. Add vanilla extract, heavy cream or milk, and a pinch of salt. Continue beating for 2–3 minutes until the frosting is smooth and fluffy.
- Frost and Garnish: Pipe or spread the vanilla buttercream evenly over the cooled cupcakes. Garnish the tops with extra finely chopped pistachios for a beautiful, nutty finish.
Notes
- For an even more pronounced pistachio flavor, substitute or add pistachio extract to the vanilla in both the cupcakes and frosting.
- These cupcakes are best served fresh on the day they are frosted for optimal texture and taste.
- Store in an airtight container at room temperature or in the refrigerator for up to 3 days.
- The green food coloring is optional and can be adjusted to your preferred hue or omitted entirely.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 34 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
