Pistachio Cupcakes
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.
Servings 12 servings
Calories 610kcal
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: 1slice | Calories: 610kcal