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Pistachio Cupcakes with Pistachio Italian Meringue Buttercream Recipe

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★★★★★

4.8 from 144 reviews

These Pistachio Cupcakes feature a moist, buttery cake infused with pistachio paste and chopped pistachios, topped with a rich and silky Pistachio Italian Meringue Buttercream. Perfectly balanced with almond and vanilla extracts, these cupcakes offer a delightful nutty flavor and smooth texture, ideal for a sophisticated dessert or special occasion treat.

Ingredients

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Pistachio Cupcakes

  • 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)

Pistachio Italian Meringue Buttercream

  • 4 Large Egg Whites (160g)
  • 1 1/3 cups Granulated Sugar (266g), divided
  • 1/3 cup Water (90g / 90ml)
  • 3 sticks Unsalted Butter (340g)
  • 2 tbsp Pistachio Paste

Instructions

  1. Make the Pistachio Cupcakes: Preheat your oven to 350°F / 180°C and line a cupcake pan with paper liners.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender crumb.
  3. Add Egg: Incorporate the large egg into the creamed mixture until combined thoroughly.
  4. Mix in Sour Cream: Scrape down the sides and bottom of the bowl, then mix in the sour cream to add moisture and subtle tang.
  5. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl. If using salted butter, you can omit the salt.
  6. Incorporate Dry Ingredients: Add half of the flour mixture to the wet batter and fold gently to combine without overmixing.
  7. Add Milk: Pour in the whole milk and mix until just combined to maintain moisture and softness.
  8. Finish Batter: Fold in the remaining flour mixture, then stir in the pistachio paste, vanilla extract, and almond extract until evenly blended.
  9. Add Pistachios: Fold the chopped pistachios into the batter for added texture and a nutty burst of flavor.
  10. Bake: Scoop the batter evenly into the prepared cupcake liners and bake for 17 minutes, or until a skewer inserted into the center comes out with just moist crumbs.
  11. Make the Pistachio Italian Meringue Buttercream: Start by whipping the egg whites in a stand mixer beginning on low speed, gradually increasing to medium-high until foamy.
  12. Prepare Sugar for Meringue: Divide the granulated sugar into two portions: 1/3 cup and 1 cup.
  13. Add Sugar to Egg Whites: Add a pinch of salt, then add the smaller portion of sugar one tablespoon at a time to the whipping egg whites, allowing 30 seconds to 1 minute between additions to dissolve the sugar thoroughly.
  14. Heat Sugar Syrup: Combine the remaining 1 cup sugar with the water in a small saucepan and heat over medium heat until it reaches 240°F (115°C), the soft ball stage.
  15. Combine Syrup and Egg Whites: Restart the mixer on medium speed, and slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream.
  16. Whip Meringue: After adding all syrup, increase the speed to high and whip the meringue until it cools to lukewarm temperature, about 5 to 10 minutes.
  17. Add Butter: Chop the butter into small chunks and add gradually to the meringue while whipping on high speed. Don’t worry if the mixture looks soupy midway; it will come together as you continue whipping.
  18. Finish Buttercream: Once all butter is incorporated and the frosting is smooth and silky, whip for an additional minute.
  19. Add Pistachio Paste: Mix in the 2 tablespoons of pistachio paste and whip until fully combined and evenly colored.
  20. Assemble: Frost the cooled pistachio cupcakes with the pistachio Italian meringue buttercream and enjoy!

Notes

  • Use room temperature butter for easier creaming and better cupcake texture.
  • If you don’t have a candy thermometer for the syrup, test by dropping a small amount of syrup into cold water; if it forms a soft ball, it’s ready.
  • When adding butter to the meringue, ensure butter is also at room temperature to prevent curdling.
  • This frosting can be tricky for beginners, patience while whipping is key to success.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: pistachio cupcakes, Italian meringue buttercream, pistachio buttercream, pistachio dessert, nutty cupcakes, almond extract cupcakes

Find it online: https://victoriablair.com/pistachio-cupcakes-with-pistachio-italian-meringue-buttercream-recipe/