Can I use pistachio pudding mix instead of real pistachios?

Yes, pistachio cupcakes using pudding mix is a popular shortcut. It adds both flavor and moisture to the batter. Use one small box of instant pistachio pudding mix and reduce the flour slightly to keep the texture balanced.

How do I keep pistachio cupcakes moist?

Make sure all your ingredients are at room temperature before mixing. Do not overbake and do not overmix the batter. Storing them in an airtight container in the fridge also helps them stay soft for several days.

Can I make pistachio cupcakes without food coloring?

Yes. The pistachio flavor will still be there. If you use pistachio paste the batter will have a natural green tint. Without food coloring or paste, the cupcakes will bake up a pale golden color, which still looks lovely.

What frosting works best with pistachio cupcakes?

Swiss-style buttercream is light and not too sweet, which complements the nutty flavor well. Pistachio cupcakes with cream cheese frosting are also a popular choice. The slight tang of cream cheese balances the sweetness of the cupcake beautifully.

Pistachio Cupcakes That Are Moist, Nutty, and Totally Irresistible

Description

If you have been searching for a cupcake that feels a little special without being complicated to make, pistachio cupcakes are the answer. They have a gorgeous green color, a soft and buttery crumb, little pockets of melted white chocolate, and a frosting so smooth it almost feels like silk.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
Green food coloring
1 cup white chocolate chips
3/4 cup finely chopped raw pistachios
4 egg whites (for buttercream)
1 cup sugar (for buttercream)
1 1/2 cups unsalted butter, softened (for buttercream)
1 teaspoon vanilla extract (for buttercream)

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Instructions

Preheat oven to 350°F and line 24 cupcake liners.
Whisk flour, baking powder, and salt together.
Mix milk and vanilla in a separate bowl.
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well after each.
Add dry ingredients alternating with milk mixture.
Mix until just combined.
Stir in green food coloring.
Fold in white chocolate chips and pistachios.
Fill liners two-thirds full.
Bake 13–16 minutes until a toothpick comes out clean.
Cool completely on a wire rack.
Heat egg whites and sugar over simmering water until dissolved.
Whip until stiff glossy peaks form.
Add butter gradually while mixing.
Mix until smooth and silky.
Add vanilla and optional coloring.
Frost cooled cupcakes and decorate as desired.

Notes

Use room temperature ingredients for best texture. Do not overmix the batter. Store cupcakes in an airtight container in the fridge and bring to room temperature before serving.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg