If you are a fellow pistachio lover, you might want to give these delicious pistachio cupcakes a try.
Pistachio cupcakes might not be your thing, that’s totally fine. We understand not everything is for everyone, but we do have a variety of awesome cupcake recipes if you would like to check them out.
Pistachio Cupcakes🧁
For the complete ingredients and full directions, you can head down to the printable recipe card at the end of this post.
Ingredinets:
- Butter
- Eggs
- Flour
- Baking Powder
- Baking Soda
- Almond Milk
- Sugar
- Pistachio Extract
- Heavy Whipping Cream
Directions:
Grab a medium bowl and whisk flour baking powder and soda together.
In a separate mixing bowl, beat butter using your electric mixer (medium high) for about 30 seconds. Next, add sugar and pistachio extract and beat until combined. Finely, alternate the flour mixture and almond milk to butter mixture, beating on low speed until everything is well mixed together.
Fill the cupcake liners 3/4 full with cake batter. Bake at 350 degrees for 20–25 minutes. Allow to cool in the cupcake pan for 10 minutes. Remove cupcakes from pan and allow to cool completely on wire rack.
Next, you’ll make the frosting by creaming the butter and powder sugar until it’s light and creamy. Next, add pistachio extra and mix well. If you have problems getting the mixture to cream, you can add a few drops of heavy whipping cream.
To test and see if your frosting is a good consistency, you can use a spoon and see if the frosting is good by turning the spoon upside down. If the frosting stays on the spoon, it is ready; if not, then… you can try adding more powder sugar and/or heavy whipping cream until you reach desired consistency.
Once frosting is ready, you can scoop the frosting into a pastry bag with a star tip and begin frosting the cupcake from the outside edge of the cupcake, working to the center of the cupcake. You can decorate with shelled pistachios if you would like.
Pistachio Cupcakes
Ingredients
Cupcakes
- 1/2 cup unsalted butter room temp
- 4 large eggs room temp
- 2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup almond milk
- 1 1/2 cup sugar
- 1 teaspoon pistachio extract
Frosting
- 1 cup soft unsalted butter
- 4 cup powder sugar
- 4 tablespoon heavy whipping cream
- 1/2 teaspoon pistachio extract
Instructions
Cupcake
- Preheat oven to 350 degrees. Line the cupcake pan with paper liners.
- Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
- In a separate mixing bowl, beat butter with an electric mixer on medium high for 30 seconds.
- Add sugar and the pistachio extract to the butter and beat until combined.
- Add eggs one at a time, beating well after each addition.
- Alternate the flour mixture and almond milk to butter mixture, beating on low speed until everything is well mixed together.
- Fill the cupcake liners 3/4 full with cake batter.
- Bake at 350 degrees for 20–25 minutes.
- Allow to cool in the cupcake pan for 10 minutes.
- Remove cupcakes from pan and allow to cool completely on wire rack.
Frosting
- Cream the butter and powder sugar until it looks light and creamy.
- Add the pistachio extract.
- Stir to mix well.
- If it doesn’t cream, add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready; if not, then…
- Add more powder sugar, 1/2 cup at a time.
- Mix well.
- Test to make sure that the frosting can make and hold a stiff peak.
- If ready, scoop the frosting into a pastry bag with a star tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake, working to the center of the cupcake.
- Place a shelled pistachio in the center of the frosted cupcake.
