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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!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • Blend pistachios with 1/2 cup sugar in a blender until finely ground.

  • Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.

  • 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.

  • Stir milk and vanilla extract together in a separate bowl.

  • 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.

  • 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

175 calories; protein 3.2g; carbohydrates 20.9g; fat 9.1g; cholesterol 46.8mg; sodium 150.6mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(17)

Most helpful critical review

Rating: 2 stars
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
(2)
41 Ratings
  • 5 star values: 36
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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
(17)
Rating: 5 stars
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
(4)
Rating: 5 stars
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
(2)
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Rating: 2 stars
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 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
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
04/01/2017
These came out fluffy and moist and beautifully pistachio!!! Definitely now my go-to recipe. Read More
(1)
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Rating: 5 stars
10/22/2016
Thank you thank you a million thank yous! Finally a pistachio cake recipe WITHOUT a cake mix Read More
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)