A soft, nutty cupcake topped with creamy vanilla frosting—perfect for spring gatherings, parties, or whenever you need a sweet pastel treat!
Ingredients: For the Pistachio Cupcakes: 1½ cups all-purpose flour ½ cup unsalted ground pistachios (finely processed) 1 tsp baking powder ¼ tsp salt ½ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs ½ cup milk ¼ cup sour cream 1 tsp vanilla extract A drop of green food coloring (optional)
For the Vanilla Buttercream Frosting: 1 cup unsalted butter, softened 3 to 3½ cups powdered sugar 1 tbsp vanilla extract 2–3 tbsp milk or cream
Optional Toppings: Crushed pistachios Green sprinkles or edible glitter
Instructions: 1. Preheat the oven to 350°F (177°C). Line a muffin tin with paper cupcake liners.
2. Mix the dry ingredients: In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
3. Prepare the batter: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in milk, sour cream, and vanilla extract. Add green food coloring if using.
4. Combine: Gradually add the dry mixture into the wet, mixing until just combined.
5. Bake: Spoon batter into cupcake liners, filling about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
Make the Frosting: Beat butter until smooth and creamy. Gradually mix in powdered sugar. Add vanilla and milk/cream and beat until light and fluffy.
Assemble & Decorate: Pipe or spread buttercream onto cooled cupcakes.
Top with crushed pistachios, green sprinkles, or a touch of edible glitter for that extra magic.
Serve and Enjoy! Light, nutty, and perfectly sweet—these cupcakes are a guaranteed crowd-pleaser!
