St. Patrick would undoubtedly endorse it. Since these cupcakes are authentic! There are only roasted pistachios here, no pudding mixes. A fantastic pale green cupcake that is not overly sweet and is sure to please. Also simple and quick to prepare!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 cup roasted pistachio nut meats
- 1 ½ cups white sugar, divided
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 4 large eggs
- ⅔ cup milk, at room temperature
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Blend pistachios with 1/2 cup sugar in a blender until finely ground.
- Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
- 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.
- Stir milk and vanilla extract together in a separate bowl.
- 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.
- 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.
- 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 ‘
- ‘ 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.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 151 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Had to cook about 5 minutes more than it said. Other than that, amazing
They looked hopeful batter was great , but didnt rise as much no matter how ling i left them in the oven the cupcakes would not cook all the way the through and they were sticky as well. Followed directions to the T!
My son and husband loved it! They both love pistachios so this recipe worked great! I turned it into a cake instead of cupcakes and it turned out just fine!
these dry out quickly so if you’re not going to share them right away I would store them better than I did just on the counter. I have already been asked to make these again. Thanks for the recipe!
I love it !!! So easy to make !!!
These cupcakes were great! My local grocery store used to sell the best pistachio cupcakes but for some reason they stopped making them. I was sad, but now I can make my own 🙂 The only thing I did differently was instead of using 2 tsp of vanilla extract, I used 1 tsp vanilla and 1 tsp pistachio extract for a little extra flavor. So yummy
These are very fluffy and have a wonderful flavor. The only thing I intend to change next time around is I’ll be mixing the pistachio and sugar mixture in with the dry ingredients instead of folding them in at the end so as to better disperse the pistachios.
I’m in no way a great cook. I’m a 36 year old father of 3 who until recently could barely make boxed Mac and cheese (thank god for my wife or the kids and I would never survive). But I must say I made these on my own and they were a hit. Had some company over who pulled together just over $100 to bribe the kids into telling them who really made them or where I bought them. Only change I made was instead of crushed pistachios on top I threw some into the blender and rolled the already iced cupcakes into the powder. (To be fair I only did that to hide my poor icing skills). But either way these were by-far the hit of the party. Awesome and easy to follow recipe!!!
This recipe is amazing. I tweaked it a bit only using 3/4 cups of sugar. After creaming the butter and sugar I added the milk, essence, and 5 cups of green food coloring. I then added the pistachio pudding mix and then sifted the dry ingredients. Changed the flour to 1 1/4 cup and 1 tsp baking powder, 1 tsp baking soda.
Tasted delicious! I topped them with buttercream (added in pistachios to the buttercream) and they were amazing! I was a little concerned with the amount of egg but they turned out great!
I followed the recipe exactly as written and the result was excellent! The pistachio flavor is rather subtle, but it beats the artificial flavor that comes from recipes using pistachio pudding added to vanilla cake. The cupcakes rose beautifully and are moist and tender. I will definitely make these cupcakes again.
Great recipe! I made these and took them to work, they were gone in minutes!
The cupcakes were light and moist. Very refreshing change of taste for dessert. I added two drops of lemon extract to my buttercream frosting and they tasted great!
One of my favorite cupcake recipes. YUM!
I love this recipe. I did not change a thing. I make a lot of cupcakes and this batter was the smoothest batter I have ever worked with for cupcakes. The cupcakes were moist and very flavorful. Pistachio is such a subtle flavor but these cupcakes were wonderful. Okay, I just remembered, I changed one thing, I added a sprinkle of sea salt to the top of each cupcake and it brought out the flavor. Thank you.
The only change I made only to my taste is halved the extract amount to equal vanilla and almond….I’m an almond extract fan. But great recipe!!!
These cupcakes were so delicious. Thank you for sharing the recipe. They were moist & spongy just the way I like. My guests were gobbling them up.
I didn’t use the recommended frosting but the cupcakes are wonderful
Saw same recipe on Watkins Pistachio Extract box. Along with vanilla I added 2 tsp pistachio extract as stated on box. Gave a more flavorable pistachio/almond flavor. Made stabilized whipped cream for frosting. Again, used some pistachio extract. Yummy…would make again
These are delicious! Very moist, not too sweet, nice texture with the chopped nuts. A nice variation on a plain old cupcake. I’ll make again!
These came out fluffy and moist and beautifully pistachio!!! Definitely now my go-to recipe.