Easy Pistachio Cupcakes Recipe: Moist, Nutty, and Perfect for Dessert Lovers
Learn how to make delicious Pistachio Cupcakes with this easy recipe. Moist, nutty, and topped with creamy frosting, these cupcakes are perfect for parties, tea time, or dessert. Includes step-by-step instructions and decorating tips!
Ingredients
Cupcake Ingredients
- 75 grams shelled pistachio nuts
- 150 grams unsalted butter (at room temperature)
- 150 grams self raising flour
- 150 grams caster sugar
- 0.5 tsp baking powder
- 2 large eggs
- 0.5 tsp vanilla extract
- 2-3 tbsp milk
Frosting Ingredients
- 150 grams icing sugar
- 100 grams unsalted butter (at room temperature)
- 0.5 tsp vanilla extract
- 1-2 tbsp milk
- 50 grams pistachio cream
Garnishing Ingredients
- 10 grams shelled pistachio nuts, coarsely ground with mortar and pestle
- 12 raspberries
Instructions
Cupcake method
- Heat the oven to 180C in a fan assisted oven and line a muffin tin with paper cupcake or muffin cases.
- Add the pistachio nuts in a food processer and blitz.
- Add the remaining ingredients to the food processor and blitz until fully combined. The mixture may start to clump together, use a spoon to scrape it from the sides and re-blitz. Then add in the milk a spoon at a time until you see a looser mixture.
- Alternatively, you can put all the remaining cake ingredients in a bowl and beat with a whisk until the mixture is smooth, then add in the pistachio nuts and whisk until they are full combined.
- Divide the mixture as evenly as possible between the paper cupcake/muffin cases. Add the tin to the oven and bake for 20 minutes, or until the cupcakes have cooked through.
Frosting Method
- Put all the frosting ingredients in a bowl and beat with a whisk (or you can put all the ingredients in a food processor and blitz) until smooth and fully combined. If the frosting is too thick, add additional milk and mix until you get the right consistency.A tip is to add the icing sugar to the food processor first and blitz ,as this saves sieving and gets rid of any lumps in the icing sugar.
- Once the cupcakes have cooked and cooled down. Add the frosting to a piping bag and pipe the frosting over the cupcake.
Garnishing
- Scatter each cupcake with the pistachio nuts and place a raspberry on the top of each cupcake.
