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.
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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
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.
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.
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.
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.
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.
Tips for this recipe
Variations & Substitutions
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.
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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!
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Pistachio Cupcakes
- Total Time: 0 hours
- Yield: 12 cupcakes
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
- Preheat oven to 350°F (180°C) and line a muffin pan with paper cupcake liners.
- In a large mixing bowl, beat the softened butter with granulated sugar for 2–3 minutes until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pistachio paste.
- In another bowl, whisk together flour, baking powder, salt, and ground pistachios.
- Add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter into the cupcake liners, filling each about ¾ full.
- 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
- In a large chilled bowl, beat the mascarpone with pistachio paste, powdered sugar, and vanilla until smooth and creamy.
- Add the cold heavy cream all at once and continue beating on medium speed until the frosting is thick and holds stiff peaks.
- Stop as soon as it’s firm to avoid overmixing. Add a touch of green gel food coloring if desired.
Assembly & Decoration
- Transfer the frosting to a piping bag fitted with a round or star tip.
- Pipe the frosting in a ring on top of each cupcake, leaving a small hollow in the center.
- Fill the hollow with pistachio spread.
- Sprinkle with chopped pistachios and decorate with dried rose petals or buds.
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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