Why You’ll Love This Recipe

Made with real roasted pistachios for genuine nutty flavor
Light, moist texture with a delicate pistachio taste
Not overly sweet, balancing richness and subtlety
Quick and simple to prepare from scratch
Makes a large batch, ideal for parties or gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups white sugar, divided
1 cup roasted pistachio nut meats
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 extract

Directions

Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners.
Combine ½ cup sugar and pistachios in a blender. Blend until finely ground.
Sift together all-purpose flour, cake flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat remaining 1 cup sugar and butter with an electric mixer until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Combine milk and vanilla in a small bowl.
Alternately stir flour mixture and milk mixture into the butter mixture in batches, starting and ending with flour mixture. Stir until just combined.
Fold in the ground pistachios.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool in muffin cups for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 24 cupcakes
Preparation Time: 15 minutes
Baking Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 35 minutes

Variations

Add a pistachio-flavored frosting for extra nutty flavor.
Mix in white chocolate chips for a sweet contrast.
Substitute milk with almond milk for a nutty undertone.
Sprinkle chopped pistachios on top before baking for texture.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 3 days.
Refrigerate for longer freshness up to 5 days.
Warm slightly before serving if desired.

FAQs

Can I use raw pistachios instead of roasted?

Roasted pistachios provide better flavor, but raw can be toasted at home.

Can I make these gluten-free?

Substitute flours with gluten-free blends designed for baking.

Can I prepare the batter ahead of time?

Batter is best baked fresh but can be refrigerated for a few hours before baking.

How do I prevent cupcakes from drying out?

Don’t overbake and store properly in airtight containers.

Can I freeze these cupcakes?

Yes, freeze fully cooled cupcakes for up to 2 months.

Can I add food coloring?

The natural green from pistachios is subtle; you can add food coloring if desired.

What frosting pairs well?

Cream cheese or vanilla buttercream complements pistachio flavor beautifully.

Are these cupcakes suitable for kids?

Yes, the flavor and sweetness are kid-friendly.

Can I make mini cupcakes?

Yes, adjust baking time to about 10-12 minutes.

How do I grind pistachios finely?

Use a blender or food processor and pulse until powdery but not oily.

Conclusion

Real Pistachio Cupcakes offer a deliciously moist and nutty treat made from scratch with real roasted pistachios. Light, subtly sweet, and easy to prepare, they are perfect for celebrations or any time you want a special homemade cupcake that’s sure to please pistachio lovers and dessert fans alike.

Real Pistachio Cupcakes: An Incredible Ultimate Recipe

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Moist and flavorful Real Pistachio Cupcakes made with finely ground roasted pistachios for authentic nutty flavor. Light, subtly sweet, and perfect for celebrations or gatherings.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 35 minutes
Yield: 24 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners.
Combine ½ cup sugar and pistachios in a blender. Blend until finely ground.
Sift together all-purpose flour, cake flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat remaining 1 cup sugar and butter with an electric mixer until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Combine milk and vanilla in a small bowl.
Alternately stir flour mixture and milk mixture into the butter mixture in batches, starting and ending with flour mixture. Stir until just combined.
Fold in the ground pistachios.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool in muffin cups for 5 minutes, then transfer to a wire rack to cool completely.