Description
These homemade pistachio cupcakes feature a moist, tender crumb infused with instant pistachio pudding and chopped pistachios for a delightful nutty flavor. Topped with a creamy pistachio butter frosting, these cupcakes offer a perfect balance of sweet and nutty tastes, making them an elegant dessert suitable for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/2 cup finely chopped shelled pistachios (plus extra for topping)
Frosting
- 3/4 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 to 3 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup pistachio butter or very finely ground pistachios (pistachio meal)
- Pinch of salt
- Optional 1 to 2 drops green food coloring
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Combine dry ingredients: In a medium bowl, whisk together the flour, instant pistachio pudding mix, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, then mix in the vanilla and almond extract if using.
- Add sour cream and dry ingredients: Mix in the sour cream until smooth. Add the dry ingredient mixture in two additions, alternating with the milk, mixing just until combined after each addition. Fold in the finely chopped pistachios gently.
- Fill cupcake liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: Beat the softened butter until creamy, about 1 minute. Gradually add powdered sugar, 1 cup at a time, beating on low at first and then increasing speed until fluffy.
- Flavor and adjust frosting: Beat in vanilla, almond extract if using, salt, and pistachio butter or pistachio meal. Add heavy cream or milk one tablespoon at a time until the frosting reaches a smooth, pipeable consistency. Optionally add green food coloring for color.
- Frost cupcakes and garnish: Frost the cooled cupcakes with the prepared frosting and finish by sprinkling extra chopped pistachios on top. Serve immediately or chill briefly to set the frosting.
Notes
- For the best pistachio flavor, use roasted, unsalted pistachios finely chopped for even distribution through the batter.
- If pistachio butter is unavailable, pulse shelled pistachios in a food processor until very finely ground but not turned into a paste.
- Bring dairy and eggs to room temperature before mixing for the fluffiest texture.
- Store frosted cupcakes covered in the refrigerator for up to 3 days; let them come to room temperature for 20 minutes before serving to soften.
