Pistachio Cupcakes With Pistachio Italian Meringue Buttercream Recipe

I love this pistachio vanilla cupcake recipe because the nutty aroma of the finely ground pistachios paired with the silky pistachio-infused buttercream is just irresistible. Plus, baking them fills my kitchen with a nostalgic warmth that transforms my humble abode into a hip little bakery!

Creating desserts that combine flavor with a touch of elegance is something I love, and these Pistachio Cupcakes with Pistachio Italian Meringue Buttercream are no exception. Rich and nutty from finely ground pistachios, and perfectly balanced with some sweetness from granulated sugar, the cupcakes are delightful.

The buttercream—made creamy with pistachio paste—offers an indulgent finish. Special occasion or no, there’s an exquisite taste bringing these cupcakes to the table.

Ingredients

Any-purpose flour: Delivers form and, well, any purpose you can think of for a flour.

It serves as the base for pancakes, provides the motor for muffins, and is the main ingredient in cakes, when by rights it should be called motor fuel.

Butter with no salt: Contributes a creamy taste and richness, with healthful fats.

Sugar, in granulated form, brings sweetness to the core of the cupcakes.

It is also responsible for a perfect caramel flavor and color.

Pistachios: Add a delightful, nutty taste along with protein and healthy fats.

Eggs provide structure, moisture, and richness from their proteins and fats.

Milk: Contributes moisture and aids in obtaining a soft crumb.

Nut extract: Intensifies the flavor with creamy, nutty undertones.

Pistachio paste: Enhances the richness of the pistachio flavor, making it more pronounced.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup pistachios, finely ground
• 1 cup unsalted shelled pistachios, for garnish
• 3 large egg whites
• 3/4 cup granulated sugar (for buttercream)
• 1/4 cup water
• 1 1/2 cups unsalted butter, cubed and at room temperature (for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• 1/2 cup pistachio paste

Instructions

1. Set your oven to bake at 350° (175°C). Prep a cupcake tin by placing paper liners in each of the individual cups.

2. In a mixing basin, blend the flour, baking powder, baking soda, and salt.

3. In a big mixing bowl, beat the 1/2 cup of unsalted butter and 3/4 cup of sugar until they are light and fluffy.

4. One at a time, incorporate the eggs into the butter mixture, ensuring each addition is beaten in well, before mixing in 1 teaspoon of vanilla extract.

5. In the mixture of butter and sugar, slowly add the dry ingredients in three portions, mixing in between with the liquid milk. Start and finish with the flour mixture. Mix until just blended.

6. Incorporate the finely milled pistachios, then portion the batter evenly in the lined cupcake pans.

7. Cook for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool on a wire rack.

8. To make the buttercream, mix together 3/4 cup of sugar and 1/4 cup of water in a saucepan. Heat the mixture until it begins to boil, and then allow it to continue boiling until it reaches 238°F (115°C) on a candy thermometer.

9. In a clean bowl, whip the egg whites until they form soft peaks. With the mixer set to medium speed, slowly pour in the hot syrup. Continue beating until the mixture cools and stiff peaks form.

10. Slowly incorporate the 1 1/2 cups of cubed butter into the meringue, adding it a few pieces at a time. Then mix in the vanilla extract and the pistachio paste. Frost the completely cooled cupcakes and garnish with shelled pistachios.

Equipment Needed

1. Oven
2. Cupcake tin
3. Paper liners
4. Mixing bowls (at least two)
5. Electric mixer or hand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Whisk
10. Saucepan
11. Candy thermometer
12. Sifter (optional, for dry ingredients)
13. Cooling rack
14. Toothpick
15. Spoon or ice cream scoop (for portioning batter)

FAQ

• Q: Can I use salted pistachios for this recipe?A: It is advisable to use pistachios that are not salted so as not to change the flavor balance that is intended for the cupcakes and buttercream.
• Q: How should I grind the pistachios?A: A food processor can be used to finely grind the pistachios. Be careful and do not over-process them to the point that they become a paste.
• Q: Can I substitute pistachio paste with something else?A: Pistachio paste has a flavor like no other. If you can’t find it, you can always make your own by blending unsalted pistachio nuts until they form a smooth paste.
• Q: What should the consistency of the Italian meringue buttercream be?A: It must be smooth, creamy, and fluffy. To get the right texture, make sure the butter is at room temperature.
• Q: Is it necessary to use a candy thermometer for the buttercream?A: Yes, a candy thermometer guarantees that the sugar syrup ascends to the proper temperature for generating a stable meringue.
• Q: How can I store the finished cupcakes?A: Keep them in a sealed container at room temperature for no longer than three days or in the refrigerator for no longer than a week. Allow to warm up to room temperature before serving.
• Q: Can I make the components ahead of time?A: You can indeed make the cupcakes and refrigerate them a day in advance. The buttercream can be made up to three days in advance and can be re-whipped to restore the texture before frosting the cupcakes.

Substitutions and Variations

1 cup of a gluten-free flour blend can be substituted for all-purpose flour to make a gluten-free option.
Coconut oil can substitute for unsalted butter, for a dairy-free alternative. 1/2 cup coconut oil = 1/2 cup unsalted butter
3/4 cup maple syrup can substitute for granulated sugar. It provides a totally different sweetness profile, of course.
Substitute 1/2 cup almond milk for whole milk to get a nutty flavor and a dairy-free option. This works in any recipe where a small amount of milk or cream is needed.
1/2 cup almond meal can be used instead of finely ground pistachios for a nutty twist.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, especially the butter and eggs, are at room temperature before you begin. This helps them mix together more smoothly and creates a better batter consistency.

2. Toasting Pistachios Before grinding the pistachios for the batter, consider toasting them in a dry pan over medium heat for a few minutes. This will enhance their flavor and give your cupcakes a richer pistachio taste.

3. Measuring Flour Accurately When measuring the flour, use the spoon and level method. Spoon the flour into the measuring cup and level it off with a knife to avoid compacting the flour, which can lead to dense cupcakes.

4. Gentle Folding When adding the dry ingredients to the wet mixture, gently fold them in instead of vigorously mixing. This helps keep the batter airy and prevents tough cupcakes.

5. Buttercream Temperature After making the meringue for the buttercream, ensure it cools sufficiently before adding the butter. If it’s still too warm, the butter may melt, causing the buttercream to be runny instead of thick and fluffy. If the buttercream becomes too soft, chill it briefly and whip again.