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Pistachio Cupcakes

fluffy nutty pistachio cupcakes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course: Dessert
Ingredients Equipment Method Video

Equipment

  • 12 cupcake liners
  • 1 cupcakes pan fits 12 cupcakes
  • 1 hand mixer

Ingredients
  

Cupcake
  • 150 g yogurt room temperature
  • 100 g pistachio spread
  • 75 g maple syrup or honey
  • 90 g sugar
  • 50 ml buttermilk
  • 60 g butter melted
  • 2 tsp vanilla
  • 1/2 lemon juice
  • 50 g finely crushed pistachios
  • 190 g flour sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
Frosting
  • 150 g butter room temperature
  • 80 g pistachio spread
  • 80 g icing sugar
  • 1 tsp vanilla
  • 20 g pistachios crushed
  • any desired sprinkles for decoration or crushed pistachio

Method
 

Cupcake
  1. Preheat the oven to 170°C and line your cupcakes tray with 12 cupcake liners.
  2. In a large bowl, whisk together the yogurt, pistachio spread, syrup or honey, melted butter, sugar, buttermilk, vanilla, crushed pistachio and lemon juice until the mixture is smooth and creamy.
  3. In another bowl, sift together the flour, baking powder, and baking soda.
  4. Gently fold dry ingredients into the wet ingredients until just combined. (do not over mix).
  5. Transfer batter into a piping bag. (optional)
  6. Divide the batter evenly into the liners, and bake for 20 minutes, until a skewer inserted into the center comes out clean.
  7. Let them cool completely before adding the frosting.
Frosting
  1. Beat the butter and pistachio spread together until fluffy, and creamy.
  2. Sift in the icing sugar and mix until the frosting is light and fluffy.
  3. Transfer the frosting to a piping bag and set it aside.
  4. Once the cupcakes are cool, pipe the frosting generously on top of each cupcake.
  5. Finish with a sprinkle of your choice or crushed pistachio.

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