Pistachio Cupcakes

These Pistachio Cupcakes are soft, fluffy, and packed with pistachio flavor from the cupcake all the way to the frosting. The cupcakes are made with finely ground pistachios and buttermilk, filled with a creamy white chocolate pistachio ganache, and finished with a rich pistachio cream cheese frosting.

When I set out to make these cupcakes, I wanted them to feel simple and elegant but still have something a little extra. The hidden ganache center does exactly that. You get pistachio in every layer, but each component has a different texture and level of richness.

If you’ve made my Pistachio Bundt Cake or Pistachio Cheesecake, you already know how much I love using pistachio in desserts. These cupcakes have that same rich, nutty flavor in a smaller bakery-style package.

This recipe makes 12 regular cupcakes or 6 jumbo cupcakes.

Why You’ll Love These Pistachio Cupcakes

There are a few things I especially love about how this recipe turned out:

• Pistachio is actually the main flavor. I use ground pistachios in the cake and pistachio cream in both the filling and frosting.
• The cupcakes stay really soft. Buttermilk, butter, and a little oil give them a fluffy, moist texture without making them heavy.
• The ganache center is worth the extra step. White chocolate gives it a creamy texture while still letting the pistachio come through.
• You can make regular or jumbo cupcakes. The recipe makes 12 standard cupcakes or 6 big bakery-style ones.
• They don’t need much decoration. I usually finish them with piped buttercream frosting and chopped pistachios, and that’s enough.

Key Ingredients & Why I Use Them

Pistachios: I use shelled, unsalted pistachios and grind them very finely for the cupcake batter. They add flavor without weighing down the crumb. I stop processing as soon as they’re finely ground because if you keep going, they’ll start releasing their oils and turn into pistachio butter.

Pistachio cream: This is what gives the ganache and frosting most of their pistachio flavor. Brands vary quite a bit in sweetness and intensity, so use one you already like the taste of. I use the brand Gusto and get it on Amazon. It’s my favorite after experimenting with so many different ones. You can also use my homemade Pistachio Paste, though the finished filling and frosting may be slightly less sweet depending on how your paste is made.

Buttermilk: I prefer buttermilk here because it keeps the cupcakes tender and works with the baking soda to give them a light crumb.

White chocolate: For the ganache, I always recommend real white chocolate made with cocoa butter rather than white baking chips. I use Lindt white chocolate bars or Callebaut callets because they melt smoothly and give the ganache a much nicer consistency.

Cream cheese: The slight tang of cream cheese works really well against the sweet pistachio cream. I use full-fat, brick-style cream cheese so the buttercream frosting stays thick enough to pipe.

How to Make Pistachio Cupcakes

The full ingredient amounts and instructions are in the recipe card below, but here’s how I make the cupcakes step by step and the few places where I think technique actually matters.

Start the Pistachio Cupcake Batter

Preheat the oven to 350°F (177°C).

For regular cupcakes, line a standard 12-cup cupcake pan with liners. For jumbo cupcakes, line a 6-cavity jumbo cupcake pan with jumbo liners. I use the Monfish Jumbo Deep Muffin Pan for the jumbo version.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Beat the Butter

In a large mixing bowl, beat the softened butter for about 1 minute. Add the granulated sugar and vegetable oil and continue beating for another 2 to 3 minutes, until creamy.

Mix in the Egg and Vanilla

Add the egg, vanilla, and almond extract, if you’re using it. Mix until combined, then scrape the sides and bottom of the bowl.

Add the Ground Pistachios

Add the finely ground pistachios and mix them into the batter. If you’re using green gel food coloring, add it at this point.

Alternate the Wet and Dry Ingredients

Next, alternate the buttermilk and dry ingredients. Add half of the buttermilk, followed by half of the dry ingredients. Add the remaining buttermilk, then finish with the remaining dry ingredients.

I keep the mixer on low speed and stop as soon as the batter comes together. There’s no benefit to continuing to mix once the flour has disappeared, and overmixing will work against the soft texture we’re going for.

Fill the Liners & Bake

For regular cupcakes, fill the liners about ⅔ full and bake for 18 to 22 minutes.

For jumbo cupcakes, fill the liners about ⅔ full and bake for 25 to 30 minutes. I start checking them around the 24-minute mark.

The tops should spring back when you press them lightly, and a toothpick inserted through the center should come out clean or with a few moist crumbs.

Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack. They need to cool completely before you add the filling.

Make the Pistachio Ganache

Place the chopped white chocolate in a heatproof bowl.

In another bowl, combine the heavy cream and pistachio cream in a microwave-safe measuring cup. Heat it in 30-second intervals, stirring between each, until very hot. I aim for about 170–180°F (77–82°C). Stir until smooth.

Pour over the White Chocolate

Pour the hot cream mixture over the white chocolate and leave it alone for 1 to 2 minutes. This gives the chocolate a chance to melt gently before you start stirring.

Stir until completely smooth, then set the ganache aside to cool.

This is one place where temperature matters, and you really need to let it cool. If you try to fill the cupcakes while the ganache is still warm and fluid, it can soak into the cake instead of staying in the center. I wait until it has cooled and thickened enough to pipe or spoon easily.

Fill the Cupcakes

Once the cupcakes are completely cool, use a cupcake corer or small paring knife to remove a portion from the center.

You don’t need to remove very much. I like just enough space to get a generous spoonful of ganache inside without taking away too much cake.

Pipe or spoon the thickened pistachio ganache into each cupcake.

The creamy center is one of my favorite parts of these, and if you like that combination of pistachio and creamy fillings, you’ll probably also love my Pistachio Rolls.

Make the Pistachio Buttercream Frosting

Beat the softened butter for 2 to 3 minutes, until smooth and creamy. Add the softened cream cheese and beat only until combined. I’ve found that cream cheese frosting is much more reliable when you don’t beat the cream cheese excessively, which can cause it to become too soft.

Add the Pistachio Cream

Add the pistachio cream and mix again.

Finish the Frosting

Gradually add the powdered sugar on low speed, stopping to scrape the sides and bottom of the bowl as needed.

Add the vanilla and almond extract, if using.

If the frosting is too thick to pipe comfortably, add heavy cream 1 tablespoon at a time. If it seems a little soft, I prefer refrigerating it briefly rather than immediately adding a lot more powdered sugar.

Decorate!

Transfer the frosting to a piping bag fitted with your favorite tip. I used a 4B piping tip for these.

Pipe the pistachio cream cheese frosting over each filled cupcake, then finish with chopped or crumbled pistachios.

I don’t think these need much more than that. The frosting and pistachios give them enough texture and color without making the decoration overly complicated.

Storage & Make Ahead

I store the finished cupcakes covered in the refrigerator because of the cream cheese frosting. They’ll keep well for about 4 days.

I don’t like serving them straight from the refrigerator, though. Let them sit at room temperature for about 20 to 30 minutes before serving so the cake, ganache, and frosting can soften.

You can easily split the work over two days. Bake the cupcakes and make the ganache the day before, then fill and frost them the following day.

The unfrosted cupcakes can also be frozen for up to 2 months. Wrap them well and keep them in an airtight container. Let them thaw before filling and decorating.

Variations & Substitutions

I wouldn’t change too much here because the recipe is really built around pistachio, but there are a few substitutions that work well.

• Buttermilk: Combine ⅔ cup whole milk with 2 teaspoons lemon juice or white vinegar. Let it sit for 5 to 10 minutes before using.
• Oil: Canola, avocado, grapeseed, or sunflower oil can replace the vegetable oil. I stick with something neutral so it doesn’t compete with the pistachio.
• Food coloring: Leave it out completely if you prefer. The cupcakes naturally have a muted green-beige color, which I actually really like.

You could also leave out the ganache for a simpler version, although I personally wouldn’t—the filled center is what makes these feel a little different from a basic pistachio cupcake.

FAQ

More Pistachio Recipes

If you liked these cupcakes, my Pistachio Cheesecake is another good one when you want something especially creamy and pistachio-forward. For something easier to slice and share, try the Pistachio Blondies or Pistachio Bundt Cake. And if you bake with pistachio often, it’s worth making a batch of my homemade Pistachio Paste to keep on hand.

If you make these Pistachio Cupcakes, I’d love to see them! Tag me on Instagram, and be sure to leave a rating or comment below to let me know how they turned out.

Pistachio Cupcakes

Camila Hurst

These soft pistachio cupcakes are made with ground pistachios and buttermilk, filled with white chocolate pistachio ganache, and topped with pistachio buttercream and crumbled pistachios. The recipe makes 6 jumbo cupcakes or 12 regular cupcakes.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 610 kcal

Ingredients

 

Pistachio Cupcake Batter

• 1¼ cups all-purpose flour 160 g
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• ¼ cup unsalted butter room temperature (56 g)
• ¾ cup granulated sugar 150 g
• 2 tbsp vegetable oil 30 ml
• 1 large egg room temperature
• 1 tsp vanilla extract
• ¼ tsp almond extract optional
• ⅓ cup finely ground pistachios 45 g
• ⅔ cup buttermilk room temperature (160 ml)
• Green gel food coloring optional

Pistachio Ganache Filling

• 1⅓ cups chopped white chocolate or white chocolate callets 225 g
• ½ cup heavy cream 120 ml
• ½ cup pistachio cream 120 g

Pistachio Buttercream Frosting

• ¾ cup unsalted butter softened (170 g)
• ½ cup cream cheese softened (113 g)
• 3 cups powdered sugar 375 g
• ½ cup pistachio cream 120 g
• 1 tsp vanilla extract
• ¼ tsp almond extract optional
• 1 –2 tbsp heavy cream 15–30 ml, as needed

For Topping

• About ¼ cup chopped or crumbled pistachios 30 g

Instructions

 

Make the Pistachio Cupcakes

• Preheat the oven to 350°F (177°C).
• For regular cupcakes, line a 12-cup standard cupcake pan with cupcake liners. For jumbo cupcakes, line a 6-cavity jumbo cupcake pan with jumbo liners, or grease the cavities if not using liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the butter for about 1 minute, until creamy.
• Add the granulated sugar and vegetable oil. Beat for 2 to 3 minutes, until creamy.
• Add the egg, vanilla extract, and almond extract, if using. Mix until combined, scraping the bowl as needed.
• Add the ground pistachios and mix until combined. Add green gel food coloring at this point, if desired.
• Add half of the buttermilk and mix on low speed.
• Add half of the dry ingredients and mix just until combined.
• Add the remaining buttermilk and mix again.
• Add the remaining dry ingredients and mix on low speed just until the batter comes together. Do not overmix.

Bake

• For regular cupcakes, fill the liners about ⅔ full. Bake for 18–22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• For jumbo cupcakes, fill the liners about ⅔ full. Bake for 25–30 minutes, checking around the 24-minute mark. The cupcakes are done when the centers spring back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a cooling rack and let them cool completely before filling.

Make the Pistachio Ganache Filling

• Place the white chocolate in a heatproof bowl.
• Combine the heavy cream and pistachio cream in a large microwave-safe measuring cup. Microwave in 30-second intervals, stirring between each, until very hot and the mixture reaches about 170–180°F (77–82°C).
• Pour the hot mixture over the white chocolate. Let it sit for 1–2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
• Let the ganache cool until thick enough to pipe or spoon into the cupcakes.

Fill the Cupcakes

• Once the cupcakes are completely cool, use a cupcake corer or small paring knife to remove a small portion from the center of each cupcake.
• Pipe or spoon the pistachio ganache into the center of each cupcake.

Make the Pistachio Buttercream Frosting

• Beat the softened butter with an electric mixer for 2 to 3 minutes, until creamy and smooth.
• Add the softened cream cheese and beat just until combined. Avoid overmixing the cream cheese, which can make the frosting runny.
• Add the pistachio cream and mix until combined.
• Gradually add the powdered sugar, mixing on low speed until incorporated.
• Add the vanilla extract and almond extract, if using. Mix until smooth.
• If the frosting is too thick, add the heavy cream 1 tablespoon (15 ml) at a time until it reaches a good piping consistency.
• If the frosting is too soft, refrigerate it briefly before piping, or add a little more powdered sugar as needed.

Decorate

• Transfer the pistachio buttercream to a piping bag fitted with your desired piping tip. I used a 4B piping tip.
• Pipe the frosting over each cooled, filled cupcake.
• Top with the crumbled pistachios.

Notes

Jumbo cupcake pan: I use the Monfish Jumbo Deep Muffin Pan, which has six cavities measuring approximately 3.5 inches across and 3 inches deep. You can find it on Amazon.

∫You can use another neutral-flavored oil, such as canola, avocado, grapeseed, or sunflower oil.

Buttermilk substitution: If you don’t have buttermilk, combine ⅔ cup whole milk with 2 tsp lemon juice or white vinegar. Stir and let it sit for about 5–10 minutes before using.

Ground pistachios: Use shelled, unsalted pistachios and grind them finely. Stop before they begin turning into pistachio butter. Pistachio flour can also be used.

Pistachio cream: I prefer pistachio cream for this recipe, but pistachio paste works too. The flavor and sweetness may vary slightly depending on the brand.

Almond extract: Almond extract helps enhance the pistachio flavor, but it is optional.

Food coloring: The food coloring is only for appearance. The cupcakes will naturally have a muted green-beige pistachio color without it. Gel food coloring is preferable because it adds color without introducing much additional liquid.

White chocolate: For the ganache, use good-quality white chocolate rather than white baking chips whenever possible. White chocolate with cocoa butter generally melts more smoothly and produces a better ganache texture. I use Lindt white chocolate bars or Callebaut callets.

Nutrition

Serving: 1sliceCalories: 610kcal

Keyword cupcakes, pistachio, pistachio cupcakes

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