Introduction

These Pistachio Cupcakes with Pistachio Italian Meringue Buttercream are a delightful treat for any occasion. Soft, nutty cupcakes are topped with a silky, rich frosting bursting with pistachio flavor. Perfect for impressing guests or indulging yourself!

A single cupcake sits at the center on a white marbled surface, showing two main layers: a bottom layer of light brown, textured cake with visible small bits, and a top layer of creamy, smooth, light beige frosting piped in thick swirls that form a dome shape, topped with small, unevenly scattered chopped green pistachio pieces. Around the cupcake are a few whole pistachios and crumbs, and blurred light brown cupcakes with similar frosting appear in the background on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick Unsalted Butter (113g, room temperature)
1 cup Granulated Sugar (200g)
1 Large Egg
1/4 cup Sour Cream (57g)
1 1/2 cups All-purpose Flour (187g)
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/2 cup Whole Milk (100g / 100ml)
3 tbsp Pistachio Paste
1 tsp Vanilla Extract
1 tbsp Almond Extract
1/2 cup Chopped Pistachios (60g)
4 Large Egg Whites (160g)
1 1/3 cups Granulated Sugar (266g)
1/3 cup Water (90g / 90ml)
3 sticks Unsalted Butter (340g)
2 tbsp Pistachio Paste

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
Step 2: Cream the butter and 1 cup sugar together until light and fluffy.
Step 3: Add the egg and mix until fully combined.
Step 4: Scrape down the bowl, then mix in the sour cream.
Step 5: Sift the flour, baking powder, baking soda, and salt into a separate bowl. (Omit the salt if using salted butter.)
Step 6: Add half of the flour mixture to the wet ingredients and fold gently into the batter.
Step 7: Pour in the milk and mix until well combined.
Step 8: Fold in the remaining flour mixture.
Step 9: Stir in the pistachio paste, vanilla extract, and almond extract until evenly mixed.
Step 10: Fold in the chopped pistachios.
Step 11: Scoop the batter into the cupcake liners and bake for approximately 17 minutes, or until a skewer inserted comes out with moist crumbs.
Step 12: For the buttercream, begin whipping the egg whites in a stand mixer from low to medium-high speed until foamy.
Step 13: Divide the remaining sugar into two bowls: one with 1/3 cup and the other with 1 cup.
Step 14: When egg whites are foamy, add a pinch of salt and slowly add the smaller sugar portion one tablespoon at a time, waiting 30 seconds to 1 minute between additions until soft peaks form.
Step 15: In a small saucepan, combine the larger sugar portion with water and heat over medium until it reaches 240°F (115°C), the soft ball stage.
Step 16: Slowly pour the hot sugar syrup into the whipping egg whites in a steady stream while the mixer runs on medium speed.
Step 17: Increase mixer speed to high and whip until the mixture cools to lukewarm, about 5 to 10 minutes.
Step 18: Cut butter into small chunks and add gradually to the meringue, mixing on high until each piece incorporates before adding the next.
Step 19: Don’t worry if the frosting looks soupy halfway through; keep mixing until it transforms into a smooth Italian Meringue Buttercream.
Step 20: Once all butter is incorporated, whip for another minute for a silky texture.
Step 21: Finally, add the pistachio paste to the frosting and whip until fully incorporated and smooth.
Step 22: Frost your cooled cupcakes generously with the pistachio buttercream and enjoy!

Tips & Variations

Use unsalted butter for more control over saltiness; omit salt in the flour mixture if using salted butter.
For a stronger pistachio flavor, toast the pistachios lightly before chopping and folding into the batter.
If you don’t have pistachio paste, blend shelled pistachios with a little oil until smooth as a substitute.
Make sure your egg whites and sugar syrup reach the correct temperatures for a stable meringue; a candy thermometer is very helpful.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw before frosting and serving. The buttercream can be stored in the fridge for up to 3 days, but may need to be re-whipped before use.

How to Serve

A single cupcake sits on a white marbled surface, showing two main layers; the bottom layer is a moist, light brown cake with visible bits of pistachio nuts inside, giving it a textured look, while the top layer is a thick swirl of creamy, pale beige frosting that is smooth and slightly speckled, crowned with a sprinkle of small, green chopped pistachio nuts. Around the cupcake on the surface lie whole pistachio nuts in their shells and a few crumbs, with blurred cupcakes in the far background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can substitute the butter with a dairy-free margarine and use a dairy-free sour cream alternative. Use a suitable plant milk instead of whole milk to keep the recipe dairy-free.

What is pistachio paste and where can I find it?

Pistachio paste is a smooth, concentrated spread made from ground pistachios, often used in baking and desserts to enhance nutty flavor. It can be found at specialty grocery stores, Italian markets, or ordered online.