Imagine biting into a cupcake so luxuriously moist and rich that it transports you to a gourmet bakery with just one bite. These Pistachio Cupcakes with Pistachio Italian Meringue Buttercream are not just a dessert—they're an experience that blends the delicate nuttiness of pistachios with a cloud-like, silky buttercream that will make your guests think you've trained in a Parisian pastry kitchen. Whether you're looking to impress at a dinner party or treat yourself to a sublime homemade indulgence, these cupcakes are your golden ticket to dessert perfection.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup ground pistachios
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup sugar (for buttercream)
- 1/2 cup water (for buttercream)
- 4 large egg whites (for buttercream)
- 1 cup unsalted butter (for buttercream)
- 1/2 cup ground pistachios (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together all-purpose flour, ground pistachios, baking powder, and salt until well combined.
- In a large mixing bowl, cream softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Italian Meringue Buttercream, combine sugar and water in a saucepan. Heat without stirring until the syrup reaches 240°F (soft-ball stage).
- While the sugar syrup is heating, whip egg whites in a stand mixer until soft peaks form.
- Slowly pour the hot sugar syrup into the egg whites while continuously whipping on medium-high speed until the meringue is glossy and cooled to room temperature.
- Gradually add softened butter, a tablespoon at a time, continuing to whip until the buttercream is smooth and fluffy.
- Fold in ground pistachios to the buttercream, creating a nutty, green-tinted frosting.
- Once cupcakes are completely cool, pipe or spread the pistachio buttercream generously on top of each cupcake.
- Optional: Garnish with additional chopped pistachios or a light dusting of ground pistachios for extra decoration.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep cupcakes tender and light.
- Use Fresh Pistachios: Grind your own pistachios for the most vibrant flavor and color in both cake and frosting.
- Buttercream Troubleshooting: If your buttercream looks curdled, keep whipping—it will eventually come together smoothly.
- Precision is Key: Use a candy thermometer when making the sugar syrup to ensure perfect meringue consistency.
- Cool Completely: Let cupcakes cool entirely before frosting to prevent buttercream from melting.
- Storage Tip: These cupcakes are best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 95mg
