Pistachio Cupcakes with Pistachio Italian Meringue Buttercream

Moist pistachio cupcakes topped with creamy pistachio Italian meringue buttercream make the perfect dessert for birthdays, holidays, or any special occasion. This easy pistachio cupcake recipe uses real pistachio paste for bold flavor and a soft, fluffy texture. Learn how to make pistachio cupcakes from scratch with a bakery-style frosting that’s smooth, stable, and full of nutty richness. Great for pistachio lovers and perfect for piping or decorating.

Ingredients

For the Pistachio Cupcakes

• 1 stick (113 g) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup sour cream
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt (omit if using salted butter)
• ½ cup milk
• 3 tbsp pistachio paste
• 1 tsp vanilla extract
• 1 tbsp almond extract
• ½ cup chopped pistachios

For the Pistachio Italian Meringue Buttercream

• 160 g egg whites (about 4 large egg whites)
• 1⅓ cups superfine white sugar, divided
• ⅓ cup water
• 3 sticks (339 g) unsalted butter, softened and cut into chunks
• 2 tbsp pistachio paste

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Instructions

Make the Cupcakes

1. Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg and mix until well combined. Scrape down the sides of the bowl.
4. Mix in the sour cream.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Add half of the dry ingredients to the wet mixture and fold until just combined.
7. Pour in the milk and stir until smooth. Add the remaining dry ingredients and fold gently.
8. Mix in the pistachio paste, vanilla extract, and almond extract.
9. Fold in the chopped pistachios.
10. Divide the batter evenly among the cupcake liners and bake for about 17 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
11. Allow cupcakes to cool completely before frosting.

Make the Pistachio Italian Meringue Buttercream

1. Place the egg whites in a stand mixer fitted with a whisk attachment. Begin whipping on low, gradually increasing to medium-high speed.
2. When the egg whites become foamy, add a pinch of salt. Begin adding ⅓ cup of sugar one tablespoon at a time, waiting 30–60 seconds between additions. Continue whipping to soft peaks.
3. Meanwhile, combine the remaining 1 cup sugar and the water in a small saucepan over medium heat. Cook until it reaches 240°F (115°C), the soft-ball stage.
4. With the mixer running on medium speed, slowly stream the hot syrup into the whipped egg whites. Once fully added, increase to high speed and whip until the bowl feels lukewarm (5–10 minutes).
5. Add the butter, one chunk at a time, letting each incorporate before adding the next. It may look curdled at first—keep going.
6. Once the buttercream is smooth and silky, mix in the pistachio paste until fully blended.
7. Frost the cooled cupcakes generously and serve.

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Tips

• Use room temperature ingredients for a smoother batter and better emulsion.
• If your buttercream looks soupy or split, keep mixing—it will come together.
• For a greener color, add a drop of gel food coloring to the buttercream.
• Use a thermometer for precise syrup temperature—it’s key for Italian meringue success.

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Variations and Substitutions

• No pistachio paste? Substitute with almond butter and a dash of pistachio extract.
• Nut-free version: Omit chopped pistachios and use sunflower seed butter.
• Flavor twist: Add lemon or orange zest to the cupcake batter for a citrusy kick.
• Different frosting: Pair the cupcakes with whipped cream or a cream cheese frosting for a softer flavor.

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FAQs

Can I make the cupcakes ahead of time?
Yes, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for longer.

What if I don’t have superfine sugar?
You can pulse regular granulated sugar in a blender for a few seconds to make it finer.

How long does the buttercream last?
It can be refrigerated for up to 5 days or frozen for a month. Let it come to room temperature and rewhip before using.

Can I use store-bought meringue powder instead of egg whites?
For true Italian meringue, fresh egg whites are recommended for best texture and stability.

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Serving Suggestions

• Decorate with whole pistachios, edible gold leaf, or a dusting of crushed nuts.
• Serve with coffee or a light dessert wine like Moscato.
• Add a swirl of raspberry or cherry jam in the center of the cupcakes before baking for a fruity surprise.

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Why You’ll Love This Recipe

These pistachio cupcakes are soft, tender, and infused with rich, nutty flavor. Topped with a luxurious pistachio Italian meringue buttercream, they strike the perfect balance between elegance and indulgence. Whether for a celebration or a weekend treat, they’re sure to impress every time.