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My review
Real Pistachio Cupcakes
263
Candice
"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 175Original recipe yields 24 servings (24 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Blend pistachios with 1/2 cup sugar in a blender until finely ground. Watch Now
- Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl. Watch Now
- 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. Watch Now
- Stir milk and vanilla extract together in a separate bowl. Watch Now
- 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. Watch Now
- 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.
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Reviews
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Most helpful positive review
2/4/2015
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...
Most helpful critical review
12/31/2016
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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2/4/2015
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...
2/26/2017
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
6/19/2016
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!
4/1/2017
These came out fluffy and moist and beautifully pistachio!!! Definitely now my go-to recipe.
7/24/2016
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 pistach...
7/9/2018
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.
5/30/2018
I didn’t use the recommended frosting but the cupcakes are wonderful
3/17/2018
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 ...
3/10/2018
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!