Pistachio Cupcakes

A delicious spin on your traditional cupcake.  Sweet, nutty and perfect for your spring brunch or dessert.

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Pistachio Cupcakes

Course: Desserts
Keyword: Seasonal Favorites
Author: Denise



  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup shelled pistachios unsalted (save 1/4 cup for topping)
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup

Cream Cheese Frosting:

  • 1 – 8 oz box cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar


  • Preheat oven to 350 degrees.
  • Using a stand mixer fitted with a whisk attachment or a hand mixer, whip together butter and sugar. Allow 2-3 minutes to whip well. Add eggs, one at a time.
  • Add flour, baking powder and salt. Mix to incorporate.
  • Add buttermilk, vanilla extract and maple syrup. Mix well.
  • Using a food processor, grind pistachios until a crumb like mixture with no large pieces forms. Set aside 1/4 cup. Add remaining pistachios to cupcake mix and blend well.
  • Line a muffin tin with liners. Add batter evenly to muffin cups. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Let cool fully.
  • While cooling, prepare frosting. Whisk together cream cheese and butter in a small bowl until creamy. Add powdered sugar and mix until fully incorporated. Frost cupcakes with a piping bag or offset spatula. (I like to add my frosting to a ziploc bag and snip the edge).
  • Top with remaining pistachios. Chill until ready to serve.
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