Pistachio Cupcakes with Pistachio Italian Meringue Buttercream Recipe

Introduction

These Pistachio Cupcakes with Pistachio Italian Meringue Buttercream combine a moist, nutty cupcake base with a silky, buttery frosting. Perfect for pistachio lovers, this recipe balances rich flavors with a light and fluffy texture that impresses every time.

Ingredients

• 1 stick Unsalted Butter (113g, room temperature)
• 1 cup Granulated Sugar (200g)
• 1 Large Egg
• 1/4 cup Sour Cream (57g)
• 1 1/2 cups All-purpose Flour (187g)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup Whole Milk (100g / 100ml)
• 3 tbsp Pistachio Paste
• 1 tsp Vanilla Extract
• 1 tbsp Almond Extract
• 1/2 cup Chopped Pistachios (60g)
• 4 Large Egg Whites (160g)
• 1 1/3 cups Granulated Sugar (266g)
• 1/3 cup Water (90g / 90ml)
• 3 sticks Unsalted Butter (340g)
• 2 tbsp Pistachio Paste

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
2. Step 2: Cream together the butter and 1 cup sugar until light and fluffy using a mixer.
3. Step 3: Add the egg and mix until thoroughly combined.
4. Step 4: Scrape down the sides of the bowl, then mix in the sour cream.
5. Step 5: Sift together the flour, baking powder, baking soda, and salt (omit salt if using salted butter).
6. Step 6: Fold half of the flour mixture into the wet ingredients.
7. Step 7: Pour in the milk and mix until smooth and combined.
8. Step 8: Fold in the remaining flour mixture.
9. Step 9: Stir in pistachio paste, vanilla extract, almond extract, and chopped pistachios.
10. Step 10: Divide the batter evenly into the cupcake liners and bake for 17 minutes or until a skewer inserted comes out with moist crumbs.
11. Step 11: To make the pistachio Italian meringue buttercream, begin whipping the egg whites in a stand mixer on slow speed, gradually increasing to medium-high.
12. Step 12: Separate the sugar into two portions: 1/3 cup and 1 cup.
13. Step 13: When egg whites are foamy, add a pinch of salt and start adding the smaller sugar portion one tablespoon at a time, waiting 30 seconds to 1 minute between additions until dissolved and soft peaks form.
14. Step 14: In a small saucepan, combine the remaining 1 cup sugar with the water and heat over medium until it reaches 240°F (115°C), the soft ball stage.
15. Step 15: With the mixer running at medium speed, slowly pour the hot sugar syrup into the egg whites in a steady stream.
16. Step 16: Increase mixer speed to high and whip until the meringue cools to lukewarm, about 5–10 minutes.
17. Step 17: Add the butter in small chunks to the meringue, mixing thoroughly before adding each piece. The mixture may look soupy at first—keep mixing until it becomes smooth and silky.
18. Step 18: Once all butter is incorporated, whip for another minute, then mix in the pistachio paste until fully combined.
19. Step 19: Frost the cooled cupcakes generously with the pistachio buttercream.

Tips & Variations

• Use salted butter and omit the added salt in the dry ingredients to balance flavors.
• For a more intense pistachio flavor, toast the chopped pistachios lightly before adding them to the batter.
• If you don’t have a candy thermometer, test the sugar syrup by dropping a little into cold water—it should form a soft ball that flattens when pressed.
• You can substitute almond extract with a splash of rose water for a floral twist.
• Ensure butter for the frosting is very soft but not melted to help the meringue and buttercream combine smoothly.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Leftover frosting can be refrigerated for up to a week—whip it again before use. For longer storage, freeze unfrosted cupcakes for up to 2 months and frost once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without pistachio paste?

Yes, you can omit the pistachio paste, but the cupcakes will have a milder nut flavor. Consider adding extra chopped pistachios or a slight almond extract boost to maintain a rich taste.

How can I tell when the sugar syrup is ready without a thermometer?

To test, drop a small amount of the syrup into a bowl of cold water. If it forms a soft, pliable ball that flattens slightly when pressed, it’s at the soft ball stage (about 240°F/115°C) and ready to use.

Pistachio Cupcakes with Pistachio Italian Meringue Buttercream Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

These Pistachio Cupcakes are a delightful treat featuring moist, nutty cupcakes infused with pistachio paste and topped with a rich, silky Pistachio Italian Meringue Buttercream. Perfect for special occasions or whenever you crave a luxurious nut-flavored dessert, this recipe combines classic baking with an impressive homemade buttercream frosting.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pistachio Cupcakes

• 1 stick Unsalted Butter (113g, room temperature)
• 1 cup Granulated Sugar (200g)
• 1 Large Egg
• 1/4 cup Sour Cream (57g)
• 1 1/2 cups All-purpose Flour (187g)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup Whole Milk (100g / 100ml)
• 3 tbsp Pistachio Paste
• 1 tsp Vanilla Extract
• 1 tbsp Almond Extract
• 1/2 cup Chopped Pistachios (60g)

For the Pistachio Italian Meringue Buttercream

• 4 Large Egg Whites (160g)
• 1 1/3 cups Granulated Sugar (266g), divided
• 1/3 cup Water (90g / 90ml)
• 3 sticks Unsalted Butter (340g), softened
• 2 tbsp Pistachio Paste

Instructions

1. Make the Pistachio Cupcakes: Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners to prepare for baking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
3. Add Egg: Incorporate the large egg into the butter and sugar mixture, mixing until fully combined for an even batter.
4. Add Sour Cream: Scrape down the sides of the bowl, add the sour cream, and mix it in to keep the batter moist.
5. Mix Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, and salt (omit salt if using salted butter) into a separate bowl.
6. Incorporate Dry Ingredients (First Half): Add half of the flour mixture into the wet batter and gently fold it in to avoid overmixing.
7. Add Milk: Pour in the whole milk and mix until fully combined to keep the batter smooth.
8. Incorporate Dry Ingredients (Second Half): Fold in the remaining flour mixture gently to maintain batter lightness.
9. Add Flavorings and Nuts: Stir in the pistachio paste, vanilla extract, almond extract, and chopped pistachios evenly throughout the batter.
10. Bake Cupcakes: Scoop the batter into the prepared cupcake liners and bake for about 17 minutes or until a skewer inserted in the center comes out with just moist crumbs.
11. Make the Italian Meringue: Begin whipping egg whites in a stand mixer starting at low speed and increase to medium-high as they become foamy. Add a pinch of salt and gradually incorporate 1/3 cup of sugar tablespoon by tablespoon, allowing it to dissolve fully before adding more. Whip until soft peaks form and the mixture is light and fluffy but not glossy.
12. Prepare Sugar Syrup: In a small saucepan, combine the remaining 1 cup sugar and water. Heat on medium until syrup reaches the soft ball stage (240°F or 115°C).
13. Add Syrup to Meringue: Slowly pour the hot syrup into the whipping egg whites while running the mixer at medium speed. Once all syrup is added, increase the mixer to high speed and whip until the meringue cools to lukewarm (about 5-10 minutes).
14. Add Butter: Add softened butter in small chunks to the meringue while whipping continuously on high. Incorporate each chunk fully before adding the next. The mixture may look soupy temporarily but will thicken and become silky.
15. Finish Buttercream: After all butter is incorporated, whip for an additional minute, then add two tablespoons of pistachio paste and mix until fully incorporated and smooth.
16. Assemble: Once cupcakes are cooled, pipe or spread the pistachio Italian meringue buttercream generously on top, decorate as desired, and serve.

Notes

• If you don’t have a candy thermometer, test sugar syrup readiness by dropping a small amount into cold water; if it forms a soft ball that flattens when removed, it’s ready.
• Room temperature butter helps achieve a smooth, creamy buttercream. Cold butter will not emulsify properly.
• Take care not to overmix cupcake batter to keep cupcakes tender and light.
• Use fresh pistachio paste for the best flavor; it can be found in specialty food stores or online.
• When whipping egg whites, ensure no traces of yolk are present for optimal volume and texture.

Keywords: pistachio cupcakes, pistachio buttercream, Italian meringue buttercream, nutty cupcakes, homemade frosting, pistachio dessert