Pistacchio Cupcakes
I have been having this recipe in mind for a while. A pistacchio cake with a beautiful light purple icing and some pistacchios to top. I finally settled on making cupcakes – I love making cupcakes. Aren’t they juuust the cutest, most precious thing ever ?!! I have been really happy with how these pistacchio cupcakes turned up – full of flavor and moist. My secret ? Substitute, in your recipes, half the butter for oil. That helps make the soft cake texture we all love!
Pistacchio Cupcakes
These pistacchio cupcakes with a light purple buttercream icing are rich in flavor with a moist texture. Perfect for any special occasion!
Ingredients
Cupcakes
- 1 cup Flour
- 2 tsp Baking Powder
- 1/2 cup Pistacchios
- 1 cup Sugar
- 1 pack Vanilla sugar 7-8g
- 1/4 tsp Sea Salt
- 2 Eggs
- 1/4 cup Softened butter
- 1/4 cup Vegetable oil
Light Purple Buttercream Icing
- 2/3 cup Softened Butter
- 2 cups Icing sugar
- 3 drops Blue food coloring
- 2 drops Red food coloring
Instructions
Cupcakes
- Start by grounding the pistacchios.
- Mix the pistacchios with the rest of the dry ingredients: flour, baking powder, and vanilla sugar.
- Beat the eggs and add the sugar and the vegetable oil.
- Melt the butter and add to the rest of the liquid ingredients.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Bake in a pre-heated oven at 375F for about 25min (baking times may vary).
- When done, let the cupcakes cook down completely before putting buttercream on top, or put them in the fridge for about 10-15 min. Finish off by putting some pistacchio on top of the buttercream.
Purple Vanilla Buttercream
- Start by beating the butter to make it airy and fluffy.
- Gradually add the icing sugar.
- Add 1 tsp of vanilla extract, and the food coloring drops.
- If needed, the buttercream in the fridge for a bit so it becomes consistant and sets easily.
