For an enhanced pistachio flavor, consider toasting the pistachios lightly before grinding. This will bring out their nutty notes even more. Ensure your butter and eggs are at room temperature for optimal emulsification, leading to a smoother batter and more tender cupcakes. Do not overmix the batter once the flour is added. Overmixing develops the gluten, resulting in a tougher cupcake. For a festive touch, top the cooled cupcakes with a simple vanilla buttercream frosting and sprinkle with chopped pistachios.
Real Pistachio Cupcakes
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING24 People
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VIEWS127
Escape the ordinary with these exquisite Pistachio Cupcakes, a delightful confection where the subtle earthiness of roasted pistachios meets the sweet embrace of a classic cupcake. Skip the artificial flavors and dive into a world of authentic taste and naturally pale green hue. Each bite promises a moist, tender crumb and a sophisticated sweetness that will leave you craving more. Perfect for celebrations, afternoon tea, or simply elevating your day!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol47 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium151 mg
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Sugar13 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). (Prep time: 5 minutes) Line 24 muffin cups with paper liners to prevent sticking and ensure easy removal.
02
StepIn a blender or food processor, combine 1/2 cup of the granulated sugar with the roasted pistachios. (Prep time: 2 minutes) Pulse until the mixture is finely ground, creating a fragrant pistachio sugar.
03
StepIn a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. (Prep time: 3 minutes) This ensures a light and airy texture for your cupcakes.
04
StepIn a large bowl, cream together the remaining 1 cup of granulated sugar and the softened butter using an electric mixer. (Prep time: 5 minutes) Beat until the mixture is light and fluffy, incorporating air for a tender crumb. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
05
StepIn a small bowl, whisk together the milk and vanilla extract. (Prep time: 1 minute) This creates a flavorful liquid component for the batter.
06
StepGradually add the flour mixture to the butter mixture, alternating with the milk mixture. (Prep time: 7 minutes) Begin and end with the flour mixture, mixing until just combined. Gently fold in the ground pistachio sugar until evenly distributed throughout the batter. Be careful not to overmix, as this can result in tough cupcakes.
07
StepSpoon the batter into the prepared muffin cups, filling each about 2/3 full. (Prep time: 5 minutes)
08
StepBake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. (Bake time: 15-18 minutes) Let the cupcakes cool in the muffin cups for 5 minutes before transferring them to a wire rack to cool completely.
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Please Rate
Connie Nikolaus
May 27, 2025These cupcakes were a hit at my party! The pistachio flavor is so unique and delicious.
Buford Wiegand
May 10, 2025These are the best pistachio cupcakes I've ever had! They are so moist and flavorful.
Hannah Schultz
Nov 18, 2024I love that this recipe doesn't use any pudding mixes. The natural pistachio flavor really shines through.
Rigoberto Mcglynn
Apr 9, 2024I added a pistachio buttercream frosting to these cupcakes, and it was the perfect complement to the pistachio flavor.
Brody Bins
Jan 17, 2024The recipe was easy to follow, and the cupcakes turned out perfectly. I will definitely be making these again!