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Pistachio Cupcakes

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Indulge in these delightful Pistachio Cupcakes, featuring a soft and fluffy nutty base topped with creamy buttercream and crunchy pistachios.

Ingredients

Scale
  • 1 box cake mix (pistachio flavor or vanilla)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup chopped pistachios
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pistachios for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
  2. Combine the cake mix, eggs, vegetable oil, and water in a large bowl. Mix until smooth.
  3. Fold in the chopped pistachios gently.
  4. Fill each cupcake liner about two-thirds full with batter.
  5. Bake for 18-20 minutes, or until a toothpick comes out clean.
  6. Remove from the oven and let them cool completely.
  7. Beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract; mix until fluffy.
  8. Frost the cooled cupcakes with the buttercream and sprinkle with chopped pistachios.

Notes

For a twist, add a hint of cardamom or substitute half the pistachios with chocolate chips.

Nutrition

Find it online: https://cookingtrack.com/pistachio-cupcakes/