Pistachio cupcakes made with real pistachios and finished with a smooth pistachio mascarpone frosting.
Pistachio cupcakes with a soft vanilla base and real pistachio flavor, tested and baked many times in my kitchen.
This recipe uses pistachio paste and buttermilk to create a tender crumb that stays moist after baking.
Finished with a smooth pistachio mascarpone frosting, these cupcakes focus on real ingredients and a balanced nutty taste, without being overly sweet.
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:
- Flour: Cake flour for a soft, light crumb.
- Baking powder: For an even rise.
- Sugar: Granulated sugar for the batter, powdered sugar for the frosting.
- Eggs: Large eggs, at room temperature.
- Butter: Unsalted, softened (or melted and cooled).
- Pistachio paste: Pure pistachio paste for real pistachio flavor (unsweetened if possible).
- Vanilla & salt: Pure vanilla extract and a pinch of fine salt to balance sweetness.
- Buttermilk: Keeps the cupcakes moist and tender.
- Mascarpone: Full-fat and cold, for a smooth, stable frosting.
- Pistachios: Finely chopped, used for decoration and texture and pistachio spread.
Tips before you start
- 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.
How to Make Pistachio Cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
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.
Finish the cupcakes with my pistachio mascarpone frosting for a smooth, creamy topping with real pistachio flavor.
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.
Serving suggestions
Serve these pistachio cupcakes slightly chilled or at room temperature.
Perfect for birthdays, afternoon tea, or any pistachio dessert table.
Storage
- Store frosted pistachio cupcakes in an airtight container in the fridge for up to 3 days.
- Bring to room temperature for 15 minutes before serving.
Recipe variations
- Pistachio chocolate cupcakes: add mini chocolate chips to the batter.
- Pistachio raspberry cupcakes: fill the center with raspberry compote.
- Mini pistachio cupcakes: use mini liners and reduce baking time.
For a layered version, I also share a pistachio raspberry cake made with the same flavors.
Recipe Questions
Can I use homemade pistachio paste?
Yes, homemade pistachio paste works well as long as it’s smooth and unsweetened.
Do these cupcakes need refrigeration?
Yes, the mascarpone frosting requires refrigeration.
Can I make them ahead of time?
You can bake the cupcakes one day ahead and frost them the next day.
Can I freeze pistachio cupcakes?
Freeze the unfrosted cupcakes only, then thaw and decorate before serving.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. 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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