Description
Indulge in these delightful Pistachio Cupcakes topped with a heavenly Vanilla Buttercream Frosting. These moist and nutty treats are perfect for any occasion!
Ingredients
Scale
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 package (3.4 oz) 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 teaspoon almond extract
- ½ cup whole milk
- ½ cup chopped shelled pistachios (plus more for garnish)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, pistachio pudding mix, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Combine wet and dry: Add the dry ingredients alternately with the milk, beginning and ending with the dry. Fold in chopped pistachios.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- Make frosting: Beat the butter until smooth and creamy. Gradually add powdered sugar, followed by vanilla extract, cream or milk, and a pinch of salt. Beat until fluffy and smooth.
- Frost cupcakes: Pipe or spread frosting onto cooled cupcakes and garnish with additional chopped pistachios.
Notes
- For extra pistachio flavor, add a drop of green food coloring or a dash of pistachio extract to the batter.
- These cupcakes stay moist thanks to the pudding mix and pair beautifully with tea or coffee.
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
