Pistachio Cupcakes with Pistachio Frosting

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground pistachios. Set aside.
3. In a large bowl, beat the butter, sugar and lemon zest for 2-3 minutes until light and fluffy.
4. Add the oil and mix, then add the eggs one at a time and mix well. Mix in the vanilla extract.
5. Add the dry ingredients in two additions, alternating with the buttermilk, in the order dry, buttermilk, dry, buttermilk. Mix just until combined and do not overmix.
6. Divide the batter evenly among the liners, about three-quarters full. Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let the cupcakes cool completely before frosting.
8. Beat the butter for 1 minute until smooth. Add the cold cream cheese and beat just until combined, without overwhipping.
9. Add the powdered sugar, pistachio paste and vanilla, and beat until smooth and creamy. If you want it fluffier and softer, add 1-2 tablespoons of cream.
10. Pipe the frosting generously in swirls onto the cooled cupcakes, then sprinkle with chopped pistachios if you like.

Summarized from The Cooking Foodie's video. Watch it for the details.

More recipes with

EggLemonCreamHeavy creamCream cheesePistachioButtermilk