Pistachio Cupcakes

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Hands-on time:
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Yield: 12 cupcakes

Recipe photo

In the world of flavors, pistachio has a milder, gentler taste to match its mild green color. These cupcakes feature ground pistachios in the cupcake and a sweet, soft pistachio buttercream icing. Next time you need a break from in-your-face dark chocolate, or lively lemon, try this perfect pale-green pairing.

Pistachio Cupcakes

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes
Published: 02/28/2012

Ingredients

Pistachio Cupcakes

  • 1 1/4 cups King Arthur Unbleached Cake Flour Blend
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 large egg, room temperature
  • 5 tablespoons butter, room temperature
  • 3/4 cup ground pistachios
  • 1 cup half & half OR whole milk
  • 1/4 teaspoon extra strong pistachio flavor (optional, but very good)

Pistacho Buttercream

Directions

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1) Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners. Spritz the liners lightly with cooking spray.

2) In the bowl of your stand mixer combine the flour, sugar, salt, baking powder, vanilla, egg, and butter. Add the ground pistachios and blend on low speed for 1 minute. The batter will be very thick. Scrape down the bowl.

3) Add the half & half and pistachio flavoring and beat on medium speed for 2 minutes.

4) Divide the batter evenly among the wells of the prepared pan, and bake the cupcakes for 15 to 18 minutes, or until a cake tester or toothpick inserted into the center of one comes out clean. Immediately remove the cupcakes from the pan and set them on a rack to cool completely.

5) While the cupcakes cool, combine the prepared buttercream icing with the canned pistachio paste and pistachio flavoring (if using). Beat for 1 to 2 minutes to combine well. A drop or two of pale green food coloring may be added, if desired.

6) Pipe or spread the icing on the cooled cupcakes. Be generous, you have plenty. Store in the fridge, but return to room temperature before serving.

Yield: 12 cupcakes.

Reviews

1
  • star rating 03/12/2015
  • shellym125@msn.com from KAF Community
  • Overall I was very under-whelmed by this recipe. Maybe it was bakers error, but the cake was dense and a bit gritty with the ground pistachios. And the icing came out very pasty with the addition of the pistachio paste. After purchasing two expensive ingredients I was disappointed and will not make again.

    We're sorry this one wasn't to your liking. Nut flours do make for a slightly denser cake- they don't have the structure that an all wheat cake would have (no gluten in nut flours). Give out Hotline a call at 1-855-371-2253 with questions about a better recipe for you! Happy baking! Laurie@KAF

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