Description
Delightful Pistachio Cupcakes meld nutty richness with creamy vanilla buttercream for an irresistible dessert. Sweet pistachios and silky frosting promise a delectable experience you’ll savor with pure culinary joy.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (60 grams) shelled pistachios, finely ground
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) whole milk
- 1/4 cup (60 grams) sour cream
Instructions
- Calibrate the oven to 350F (175C) and arrange cupcake liners in a muffin tin.
- Pulverize flour, ground pistachios, leavening agents, and salt in a mixing vessel.
- Whip butter and granulated sweetener until airy and voluminous in a separate large bowl.
- Incorporate eggs individually, ensuring thorough blending after each addition. Infuse with vanilla essence.
- Gently fold dry mixture into wet ingredients, alternating with milk and sour cream. Optional: introduce verdant food coloring for visual appeal.
- Distribute batter evenly across liners, filling approximately two-thirds of each cavity.
- Roast in preheated oven for 18-20 minutes until a testing skewer emerges pristine.
- Rest cupcakes in tin for 5 minutes, then transition to cooling rack for complete temperature reduction.
- Whisk butter until smooth and creamy in a clean mixing bowl.
- Gradually integrate powdered sugar, creating a uniform consistency.
- Enhance with vanilla extract and heavy cream, transforming into a light, pillowy frosting.
- Once cupcakes reach ambient temperature, lavish with buttercream.
- Embellish with finely chopped pistachio fragments for textural contrast and elegant presentation.
Notes
- Grind pistachios finely to ensure smooth, even texture throughout the cupcake batter.
- Use room temperature ingredients like eggs, butter, and milk to create a more uniform and lighter cake texture.
- Replace sour cream with Greek yogurt for a healthier alternative without compromising moisture.
- Adjust food coloring sparingly to maintain natural pistachio color and avoid artificial appearance.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 251 kcal
- Sugar: 18 g
- Sodium: 145 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg