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    Home / Desserts / Cupcakes

    Pistachio Cupcakes

    Last update: Sep 19, 2025 Published: Sep 17, 2025 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review

    These pistachio cupcakes bring together soft, moist cake infused with real pistachios and topped with a dreamy pistachio buttercream — my take on the classic pistachio cupcake recipe, super flavorful and perfect for any celebration or just a sweet afternoon treat.

    Homemade pistachio cupcakes on a table with creamy frosting
    Jump to:
    • Why you'll love this recipe
    • Ingredients you need
    • How to Make Pistachio Cupcakes
    • Tips for this recipe
    • Variations & Substitutions
    • Recipe Questions
    • Pistachio Cupcakes

    These pistachio cupcakes are soft, moist, and packed with real pistachio flavor.

    They’re made with pistachio paste and buttermilk for a tender crumb, then topped with my creamy pistachio mascarpone frosting.

    A simple recipe that’s full of nutty flavor and perfect for any pistachio dessert lover.

    Why you'll love this recipe


    • Nutty flavor: made with real pistachio paste for an authentic taste.
    • Soft texture: buttermilk keeps the cupcakes moist and fluffy.
    • Creamy topping: finished with a light pistachio mascarpone frosting.

    Ingredients you need

    You’ll need these ingredients to make pistachio cupcakes:

    • Pistachio cupcakes: cake flour, granulated sugar, baking powder, salt, large eggs, melted butter, pure pistachio paste, vanilla extract, buttermilk.
    • Mascarpone frosting: mascarpone cheese, heavy cream, powdered sugar, pistachio paste, vanilla extract and green food coloring.
    • Decoration: chopped pistachios, pistachio spread.
    Bowls with ingredients to make pistachio cupcakes recipe

    How to Make Pistachio Cupcakes

    Here’s a quick step-by-step preview. Don’t forget you’ll find the full recipe with exact measurements in the recipe card below!

    In a large mixing bowl, beat the softened butter with granulated sugar until light and creamy.

    Add the eggs one at a time, then mix in the vanilla and pistachio paste until smooth.

    Mixing butter and sugar for pistachio cupcakes batter
    Cupcake batter with eggs, vanilla and pistachio paste in a bowl

    Add the dry ingredients (flour, ground pistachios, baking powder, and salt) and the buttermilk, mixing them in alternately until the batter is smooth.

    Divide the batter into paper cupcake liners placed in a muffin pan, filling each about ¾ full.

    Pistachio cupcake batter with flour and ground pistachios
    Smooth pistachio cupcake batter in a mixing bowl

    Bake in a 350°F (180°C) oven for 18–20 minutes, then let the pistachio cupcakes cool completely on a wire rack before adding the frosting.

     Cupcake pan with liners filled with pistachio cupcake batter before baking
    Freshly baked pistachio cupcakes in a muffin pan

    Whip the mascarpone with heavy cream and powdered sugar, then add the pistachio paste and beat until the frosting is thick and holds its shape.

    Pipe the pistachio frosting onto the cupcakes, fill the center with a little pistachio spread, and decorate with chopped pistachios and a dried rose bud.

    Pistachio cupcakes topped with mascarpone pistachio frosting
    Close up of pistachio cupcakes with creamy frosting

    Tips for this recipe

    • Use room temperature butter and eggs so the batter mixes smoothly.
    • Don’t overmix once you add the dry ingredients — this keeps the cupcakes soft.
    • Buttermilk helps create a tender crumb, so don’t skip it.
    • Chill the bowl and whisk before making the mascarpone frosting.
    • Decorate with chopped pistachios right before serving for extra crunch.

    Variations & Substitutions

    • Add white chocolate chips to the batter for even more sweetness
    • Mix in fresh raspberries for pistachio raspberry cupcakes.
    • Add lemon zest to the batter for a fresh pistachio lemon twist.
    • Love extra chocolate? Try my Dubai chocolate cupcakes for another rich and unique flavor combo.
    • Buttercream frosting - swap mascarpone frosting with thys delicioux pistachio buttercream.

    Recipe Questions

    Can I make pistachio cupcakes ahead of time?

    Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving.

    How do I store pistachio cupcakes?

    Keep them in the fridge in an airtight container for up to 3 days. Let them sit at room temperature for 10–15 minutes before eating.

    Can I freeze pistachio cupcakes?

    You can freeze the unfrosted cupcakes for up to 2 months. Thaw them at room temperature and add the frosting once defrosted.

    You will also love

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    Cut pistachio cupcakes showing moist green crumb inside

    I hope you enjoyed this pistachio mascarpone cupcakes recipe! Don’t forget to rate it and leave a comment below to let me know what you think. Happy baking!

    Print
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    Pistachio Cupcakes


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    • Author: Fadela
    • Total Time: 0 hours
    • Yield: 12 cupcakes
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    Description

    Soft and moist pistachio cupcakes topped with a creamy mascarpone pistachio frosting. A simple and flavorful recipe, perfect for any occasion. (Makes 12 cupcakes)


    Ingredients

    Pistachio Cupcakes

    • 100 g (½ cup) unsalted butter, softened
    • 150 g (¾ cup) granulated sugar
    • 2 large eggs, room temperature
    • 1 ½ tsp vanilla extract
    • 135 ml (½ cup + 1 tbsp) buttermilk
    • 1 ½ tsp baking powder - 6 g
    • 150 g (1 ¼ cups) cake flour
    • ¼ tsp salt
    • 40 g (⅓ cup) ground pistachios
    • 1–2 tbsp pistachio paste (optional)

    Pistachio Mascarpone Frosting

    • 250 g (1 cup) mascarpone cheese, cold
    • 250 ml (1 cup) heavy cream, cold
    • 45 g (⅓ cup + 1 tbsp) powdered sugar
    • 40 g (2 ½ tbsp) pistachio paste
    • 1 tsp vanilla extract
    • Green gel food coloring (optional)
    • pistachio spread (for filling/decorating)

    Instructions

    Pistachio Cupcakes

    1. Preheat oven to 350°F (180°C) and line a muffin pan with paper cupcake liners.
    2. In a large mixing bowl, beat the softened butter with granulated sugar for 2–3 minutes until light and creamy.
    3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pistachio paste.
    4. In another bowl, whisk together flour, baking powder, salt, and ground pistachios.
    5. Add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
    6. Divide the batter into the cupcake liners, filling each about ¾ full.
    7. Bake for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Let cool completely before frosting.

    Mascarpone Pistachio Frosting

    1. In a large chilled bowl, beat the mascarpone with pistachio paste, powdered sugar, and vanilla until smooth and creamy.
    2. Add the cold heavy cream all at once and continue beating on medium speed until the frosting is thick and holds stiff peaks.
    3. Stop as soon as it’s firm to avoid overmixing. Add a touch of green gel food coloring if desired.

    Assembly & Decoration

    1. Transfer the frosting to a piping bag fitted with a round or star tip.
    2. Pipe the frosting in a ring on top of each cupcake, leaving a small hollow in the center.
    3. Fill the hollow with pistachio spread.
    4. Sprinkle with chopped pistachios and decorate with dried rose petals or buds.

    Equipment

    Airtight container

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    Hand mixer

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    Muffin pan

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    Piping bag

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    Stand mixer

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    Notes

    Storage: Keep the cupcakes in an airtight container in the fridge for 2 to 3 days.

    Tips:

    • Always use a digital kitchen scale to measure your ingredients accurately.
    • Use softened butter for a smooth batter.
    • Beat the butter and sugar long enough to get a light, fluffy texture.
    • Add the eggs one at a time to prevent the batter from curdling.
    • Don’t overmix once the flour is added.
    • Chill the mascarpone, cream, and bowl before whipping the frosting.
    • Fill the cupcake liners only ¾ full so they bake up nicely without overflowing.
    • Prep Time: 30 minutes
    • Cook Time: 20 minuts
    • Category: cupcakes
    • Cuisine: American

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