Real Pistachio Cupcakes

Name: Real Pistachio Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cupcakes
Ingredients: 1 cup roasted pistachio nut meats; 1 ½ cups white sugar, divided; ¾ cup all-purpose flour; ¾ cup cake flour; 2 teaspoons baking powder; ¾ teaspoon salt; ¾ cup unsalted butter, at room temperature; 4 large eggs; ⅔ cup milk, at room temperature; 2 teaspoons vanilla

Rating: 4.71 stars

41 Ratings
33 Reviews
18 Photos

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!

By Candice

Gallery

Watch

Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

5 mins

total:

35 mins

Servings:

Yield:

24 cupcakes

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Advertisement
Step 2
Blend pistachios with 1/2 cup sugar in a blender until finely ground.
Step 3
Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
Step 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.
Step 5
Stir milk and vanilla extract together in a separate bowl.
Step 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.
Step 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.

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; protein 3.2g; carbohydrates 20.9g; fat 9.1g; cholesterol 46.8mg; sodium 150.6mg. Full Nutrition

Reviews (33)

Most helpful positive review

mauigirl

02/04/2015

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 my dry ingredients 3 times as noted by the submitter. I used Ricks Buttercream from this site to gild these fabulous and tender cupcakes. I will be making these again on St Paddy's Day as suggested. Thanks so much for sharing Candice! Read More

Helpful

(17)

Most helpful critical review

Desirée Ast Foxwell

01/01/2017

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 chopped pistachios again I probably would not give this another try. NOTE to folks reading this... I used full AP flour instead of 50/50 and I do not recommend doing that...it makes for a pretty tough cupcake. Read More

Helpful

(2)

41 Ratings

5 star values: 36
4 star values: 2
3 star values: 0
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mauigirl

02/04/2015

Helpful

(17)

Jessie Hamlin Wood

06/19/2016

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! Read More

Helpful

(4)

Huda Kailani

02/26/2017

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 Read More

Helpful

(2)

Desirée Ast Foxwell

12/31/2016

Helpful

(2)

Lieu Nguyen

07/24/2016

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 pistachios and update. Maybe adding 1/2 baking powder and 1/2 baking soda will do the trick. Read More

Helpful

(2)

greesemuunkie

04/01/2017

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

Helpful

(1)

nightfall

10/22/2016

Thank you thank you a million thank yous! Finally a pistachio cake recipe WITHOUT a cake mix Read More

Helpful

(1)

Calebz_Wife

01/02/2020

These cupcakes were great! My local grocery store used to sell the best pistachio cupcakes but for some reason they stopped making them. I was sad, but now I can make my own :-) The only thing I did differently was instead of using 2 tsp of vanilla extract, I used 1 tsp vanilla and 1 tsp pistachio extract for a little extra flavor. So yummy Read More

Helpful

(1)

tkienitz1

06/24/2020

these dry out quickly so if you're not going to share them right away I would store them better than I did just on the counter. I have already been asked to make these again. Thanks for the recipe! Read More

Helpful

(1)

More Reviews

Back to Real Pistachio Cupcakes

All Reviews for Real Pistachio Cupcakes

- of Reviews

Real Pistachio Cupcakes

Servings Per Recipe: 24
Calories: 175.3

% Daily Value *

protein: 6 %

carbohydrates: 7 %

dietary fiber: 3 %

sugars:

fat: 14 %

saturated fat: 21 %

cholesterol: 16 %

vitamin a iu: 5 %

niacin equivalents: 10 %

vitamin b6: 7 %

vitamin c:

folate: 6 %

calcium: 4 %

iron: 5 %

magnesium: 4 %

potassium: 2 %

sodium: 6 %

thiamin: 12 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Real Pistachio Cupcakes

1 of 33

All Reviews

mauigirl

02/04/2015

Helpful

(17)

Jessie Hamlin Wood

06/19/2016

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!

Helpful

(4)

Huda Kailani

02/26/2017

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

Helpful

(2)

Desirée Ast Foxwell

12/31/2016

Helpful

(2)

Lieu Nguyen

07/24/2016

Helpful

(2)

greesemuunkie

04/01/2017

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

Helpful

(1)

nightfall

10/22/2016

Thank you thank you a million thank yous! Finally a pistachio cake recipe WITHOUT a cake mix

Helpful

(1)

Calebz_Wife

01/02/2020

Helpful

(1)

tkienitz1

06/24/2020

these dry out quickly so if you're not going to share them right away I would store them better than I did just on the counter. I have already been asked to make these again. Thanks for the recipe!

Helpful

(1)