Description
Pistachio Vanilla Cupcakes are a delightful treat that combines the nutty richness of pistachios with the smooth sweetness of vanilla. These light, moist cupcakes are topped with a creamy pistachio cream cheese frosting, creating an elegant dessert perfect for birthdays, afternoon tea, or any special occasion.
Ingredients
Scale
For the Pistachio Vanilla Cupcakes
- 120 g unsalted butter, softened
- 120 g granulated sugar
- 2 eggs (room temperature)
- 1 vanilla bean (seeds only) or 1½ teaspoons vanilla extract
- 150 g all-purpose flour
- 1½ teaspoons baking powder
- 1 pinch of salt
- 80 ml milk
- 60 g finely ground unsalted pistachios
For the Pistachio Cream Cheese Frosting
- 120 g unsalted butter, softened
- 100 g cream cheese, cold
- 80 g powdered sugar (sifted)
- 2 tablespoons pistachio paste
- ½ teaspoon vanilla extract
For Decoration (Optional)
- Chopped pistachios
- Crushed pistachios or pistachio crumbs
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 170°C (340°F) and line a cupcake tray with paper liners. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean seeds or vanilla extract to infuse the batter with rich vanilla flavor.
- Mix the Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, salt, and finely ground pistachios. Mix thoroughly to ensure the pistachios are evenly distributed throughout the dry mixture.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter-sugar-egg mixture in two parts, alternating with the milk. Mix gently with each addition until just combined. Avoid overmixing to keep the cupcakes tender and airy.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack before frosting.
- Make the Frosting: Beat the softened butter until smooth and creamy in a mixing bowl. Gradually add the sifted powdered sugar, beating until light and fluffy. Mix in the pistachio paste and vanilla extract gently. Finally, add the cold cream cheese and beat briefly until the frosting is smooth, stable, and ready to pipe. Be careful not to overbeat to maintain a perfect texture.
- Decorate the Cupcakes: Transfer the frosting to a piping bag and pipe attractive swirls onto each cooled cupcake. For an added touch of texture and flavor, sprinkle with chopped or crushed pistachios on top as decoration.
Notes
- Ensure butter and eggs are at room temperature for optimal batter consistency.
- Do not overmix the batter to maintain cupcake lightness.
- Cool cupcakes fully before frosting to prevent melting the frosting.
- Use fresh pistachio paste for the best flavor in the frosting.
- Chilling the frosting briefly before piping can help achieve cleaner piping results.
