Real Pistachio Cupcakes

Real Pistachio Cupcakes

Candice

"St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!"
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Ingredients

35 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  3. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  4. Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  5. Stir milk and vanilla extract together in a separate bowl.
  6. Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Notes:
  • I always triple-sift the dry ingredients together. I believe my cupcakes are lighter and more tender because of it. Give it a try!
  • I used 'Creamy Frosting' from this site and added 1/3 cup ground pistachios to it. After frosting, I dusted the edges of the cupcakes with more ground pistachios.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

This recipe is absolutely heavenly for pistachio nut fans. I took them to a Super Bowl party and they absolutely raved about them and scarfed them all up :) I did not change a thing and I sifted...

Most helpful critical review

Mine sank in the middle of cooking. Maybe I'll try again - seems everyone else's came out fine according to the reviews!

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This recipe is absolutely heavenly for pistachio nut fans. I took them to a Super Bowl party and they absolutely raved about them and scarfed them all up :) I did not change a thing and I sifted...

The taste is great and the cake is moist, however, it never rose for me. Nothing the frosting can't take care of aesthetically though! I will try again once I get a chance to go buy more pistach...

Mine sank in the middle of cooking. Maybe I'll try again - seems everyone else's came out fine according to the reviews!

Just made these, and they are divine! I chose a homemade buttercream frosting to pair with them. If you know a pistachio lover, you must make these for them. Toe-curlingly delicious!

Absolutely love these cupcakes! Not too sweet and I really like that they don't require any premade mixes. Definitely going to make these again!

I made these for my dad for his birthday and he loved them! Thanks for the recipe!

I followed the recipe exactly the way it appeared. I assumed the pistachios should be unsalted so those are what I used. Would be curious to see if anyone used salted, roasted pistachios. I made...

This is a really excellent recipe. Just the right amount of pistachio flavor and perfect cake consistency. I made them exactly as described including the triple sifting. I made a cream cheese fr...

I never put frosting on them they were so good by themselves they were good for a quick and easy out the door snack. Love them

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