Pistachio cupcakes bring a light, nutty flavor that feels both familiar and a little special. These aren’t just your average cupcakes. The mix of soft pistachio flour, roasted nuts, and a smooth pistachio buttercream gives you a dessert with a texture that feels rich without being heavy. You’ll learn not only how to make them step by step, but also why certain choices, like using pistachio flour, change the outcome of your baking.
I’ve made many versions of pistachio desserts over the years, and this recipe stays with me. The flavor is warm and balanced, and the buttercream makes the kind of finish you’d expect from a bakery case. If you’ve ever thought about making a pistachio birthday cake or even pistachio cupcakes with box cake mix, this recipe will give you the confidence to take the next step with a scratch-made version.
The Ingredients for Rich Flavor
Butter and sugar form the base, creating a smooth and fluffy batter that holds flavor well. Adding pistachio flour gives each cupcake a nutty depth, while chopped roasted pistachios bring a soft crunch in every bite. Vanilla and almond extracts layer gentle notes of sweetness and warmth. The buttercream blends powdered sugar with pistachio paste, making a frosting that holds its shape beautifully while tasting light.
If you enjoy nutty desserts, you might also like trying these Pistachio Muffins Recipe for a breakfast version of this flavor profile.
My Personal Comparison: Pistachio Flour vs. Ground Pistachios
I’ve tested both pistachio flour and ground pistachios in this recipe. Pistachio flour gives a finer texture and helps the cupcakes rise evenly, while ground pistachios create a more rustic crumb. In my notes, I found pistachio flour made the buttercream shine brighter, keeping the cupcake light and fluffy. If you enjoy a heartier bite, ground pistachios can add a lovely chew, but for a balanced cupcake with bakery-style height, I recommend the flour.
You can also explore a creamy frosting variation using this Pistachio Buttercream recipe if you want to try a different spin.
Steps to Create the Cupcakes
The butter and sugar mix together first until light and fluffy. Eggs follow, blending in one by one to create a smooth base. Dry ingredients of all-purpose flour, pistachio flour, baking powder, and salt combine separately before being added in parts with milk, vanilla, and almond extract. Roasted pistachios fold in last for added texture. Baking them at 350°F brings a soft rise and golden finish.
If you’re interested in pistachio butter for other desserts, you can make your own with this pistachio butter guide.
Creating the Pistachio Buttercream
Softened butter whips until smooth before pistachio paste is added. Powdered sugar blends in gradually, followed by cream or milk for consistency. A touch of food coloring adds a natural green shade, though I often leave mine without it for a more subtle look. A pinch of salt balances the sweetness, leaving a buttercream that pipes easily and tastes refined.
For another cake idea that layers these flavors beautifully, see this Lemon Pistachio Cake.
Serving and Storing Tips
Pistachio cupcakes shine on any dessert table, whether for a casual afternoon tea or a pistachio birthday cake celebration. They pair beautifully with light drinks like mint tea or even as a sweet note after a savory dinner. I store mine in an airtight container at room temperature for up to two days or in the refrigerator for up to five. For longer storage, they freeze well without frosting.
If you’d like to explore similar treats with bright flavors, a Key Lime Cupcakes Recipe also makes a lovely contrast to the nutty base of pistachio.
Save This Recipe and Share Your Thoughts
I’d love for you to save this Pistachio Cupcakes Recipe on Pinterest so you can come back to it anytime. If you bake them, share in the comments how they turned out for you, or let me know if you added your own twist. Your ideas and stories always inspire me.
Pistachio Cupcakes Recipe
A light and nutty cupcake topped with a smooth pistachio buttercream. These cupcakes use pistachio flour and roasted pistachios for rich flavor and soft texture, finished with a naturally tinted buttercream.
Ingredients
- FOR THE CUPCAKES
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ cup pistachio flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup chopped roasted pistachios
- FOR THE BUTTERCREAM
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp pistachio paste
- 1–2 tbsp heavy cream or milk
- Pinch of salt
- 1 drop leaf green gel food coloring (optional)
Instructions
- PREHEAT THE OVEN: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
- ADD THE EGGS: Add the eggs one at a time, mixing well after each addition until fully incorporated.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, pistachio flour, baking powder, and salt.
- MIX WET INGREDIENTS: In a small bowl or measuring cup, combine the whole milk, vanilla extract, and almond extract if using.
- ALTERNATE ADDING DRY AND WET: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk mixture in two parts, beginning and ending with the dry. Mix until just combined.
- FOLD IN PISTACHIOS: Gently fold in the chopped roasted pistachios using a spatula, taking care not to overmix.
- DIVIDE AND BAKE: Divide the batter evenly among the prepared cupcake liners, filling each about ? full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- COOL COMPLETELY: Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- MAKE THE BUTTERCREAM: In a large bowl, beat the softened butter on medium-high speed for 2 minutes until smooth. Add the pistachio paste and mix until combined.
- ADD SUGAR AND CREAM: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Add 1 tablespoon of cream or milk, the salt, and food coloring if using. Beat on high speed for 2–3 minutes until fluffy, adding more cream as needed for desired consistency.
- FROST THE CUPCAKES: Use a piping bag or offset spatula to frost the cooled cupcakes with the pistachio buttercream. Optionally, garnish with extra chopped pistachios or a light sprinkle of pistachio flour.
Notes
To make pistachio flour at home, pulse shelled unsalted pistachios in a food processor until finely ground, being careful not to over-process into a paste. Adjust food coloring to preference or omit for a more natural look.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 686Total Fat 45gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 18gCholesterol 150mgSodium 251mgCarbohydrates 66gFiber 2gSugar 51gProtein 7g
