This delicious Pistachio Cupcakes recipe is super duper easy and amazing for any time of the year. And, these dreamy delights are the real deal! There’s no pudding mixes in this recipe, though I have to be honest and say that I have been known to cheat by using a boxed mix from time to time. But we will just keep that little secret to ourselves, ok? These Pistachio Cupcakes are a wonderful, not-too-sweet cupcake that is sure to please.
I chose to make mine with the larger cupcake liners, but this recipe works well with the minis as well. Just depends on what you are looking for. I promise you are going to love these!
- 1 ½ Cup butter
- ⅔ Cup sugar
- 2 Eggs
- 1 ½ Cup flour
- 1 tsp baking powder
- ½ Cup milk
- 1 tsp vanilla
- ½ Cup chopped pistachios (Salted or unsalted)
I prefer salted because I feel like it’s a great balance between sweet and salty, but it’s really up to you.
For the frosting
- 1 Cup butter, softened
- 3 ½ Cups powdered sugar
- 1 tsp vanilla extract
- Chopped pistachios (Salted or unsalted)
Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners.
Beat the eggs, sugar, vanilla, baking powder, pistachios and butter together, until light and foamy.
Add half of the flour, and half of the milk and continue mixing.
Repeat with the remaining half and mix until everything is well incorporated.
Divide the batter between the 12 cupcake liners and take to the oven for 25 minutes or until done.
While the cupcakes are cooling down make the cupcake mixing all the ingredients together and whipping up until fluffy.
Decorate with a piping bag and top with more chopped pistachios.
Be sure to check out all of great recipes while you are here! What is your favorite cupcake recipe? Leave your comments below:
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- No Bake Chocolate Dipped Cheesecake Bites
- Bubbly Champagne Cupcakes Recipe