Pistachio Cupcakes with Vanilla Buttercream Frosting
🥜 These moist pistachio cupcakes, paired with creamy vanilla buttercream frosting, are the perfect treat to satisfy any sweet tooth! 🧁✨
Ingredients:
For the Cupcakes
1 cup all-purpose flour
1/2 cup ground pistachios
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup sour cream
For the Vanilla Buttercream Frosting
1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 tsp vanilla extract
2-3 tbsp heavy cream (or milk)
A pinch of salt
Instructions:
For the Cupcakes
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir in the sour cream until smooth.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For the Vanilla Buttercream Frosting
Beat the softened butter until smooth and creamy, about 2 minutes.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and salt, and mix in the heavy cream (or milk) to reach your desired frosting consistency.
Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
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