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Real Pistachio Cupcakes

Rated as 4.64 out of 5 Stars

"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 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

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  • Prep

  • Cook

  • Ready In

  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 g fat; 20.9 g carbohydrates; 3.2 g protein; 47 mg cholesterol; 151 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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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...

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

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!

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

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 didn’t use the recommended frosting but the cupcakes are wonderful

Saw same recipe on Watkins Pistachio Extract box. Along with vanilla I added 2 tsp pistachio extract as stated on box. Gave a more flavorable pistachio/almond flavor. Made stabilized whipped ...

These are delicious! Very moist, not too sweet, nice texture with the chopped nuts. A nice variation on a plain old cupcake. I'll make again!

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...