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Real Pistachio Cupcakes

Rated as 4.68 out of 5 Stars
270

"St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!"
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Ingredients

35 m servings 175
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  3. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  4. Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  5. Stir milk and vanilla extract together in a separate bowl.
  6. Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Notes:
  • I always triple-sift the dry ingredients together. I believe my cupcakes are lighter and more tender because of it. Give it a try!
  • I used 'Creamy Frosting' from this site and added 1/3 cup ground pistachios to it. After frosting, I dusted the edges of the cupcakes with more ground pistachios.

Nutrition Facts


Per Serving: 175 calories; 9.1 20.9 3.2 47 151 Full nutrition

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Reviews

Read all reviews 21
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is absolutely heavenly for pistachio nut fans. I took them to a Super Bowl party and they absolutely raved about them and scarfed them all up :) I did not change a thing and I sifted...

Most helpful critical review

I found the recipe to be super egg-y and not in my favorite kinda way. My cupcakes also never rose properly, it looked like egg souffle before fallling during cooling. If I ever have left over c...

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This recipe is absolutely heavenly for pistachio nut fans. I took them to a Super Bowl party and they absolutely raved about them and scarfed them all up :) I did not change a thing and I sifted...

Just made these, and they are divine! I chose a homemade buttercream frosting to pair with them. If you know a pistachio lover, you must make these for them. Toe-curlingly delicious!

It was amazing! Super soft and moist, not too sweet, just perfect. I made it for guests and it was eaten all in the same day :D Thanks for the recipe

These came out fluffy and moist and beautifully pistachio!!! Definitely now my go-to recipe.

I found the recipe to be super egg-y and not in my favorite kinda way. My cupcakes also never rose properly, it looked like egg souffle before fallling during cooling. If I ever have left over c...

The taste is great and the cake is moist, however, it never rose for me. Nothing the frosting can't take care of aesthetically though! I will try again once I get a chance to go buy more pistach...

I love this recipe. I did not change a thing. I make a lot of cupcakes and this batter was the smoothest batter I have ever worked with for cupcakes. The cupcakes were moist and very flavorfu...

The only change I made only to my taste is halved the extract amount to equal vanilla and almond....I'm an almond extract fan. But great recipe!!!

These cupcakes were so delicious. Thank you for sharing the recipe. They were moist & spongy just the way I like. My guests were gobbling them up.