Real Pistachio Cupcakes Recipes

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REAL PISTACHIO CUPCAKES



Real Pistachio Cupcakes image

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

Provided by Candice

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 10

1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  • Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  • Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  • Stir milk and vanilla extract together in a separate bowl.
  • Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g

PISTACHIO DREAM CUPCAKES



Pistachio Dream Cupcakes image

Pistachio pudding is a nice, light and sweet confection. I decided that this pudding could easily intermingle into a cake mix. The perfect topping for this cake is simple as well, frosting with added almond extract!

Provided by roxy_froggy25

Categories     Dessert

Time 40m

Yield 24 cup cakes, 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
1 (3 ounce) package fat-free sugar-free instant pistachio pudding mix
3 egg whites
1/3 cup non-fat vanilla yogurt
1 1/3 cups water
1 (16 ounce) container vanilla frosting
2 teaspoons almond extract

Steps:

  • Heat oven to 350 degrees.
  • Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
  • Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
  • Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!

REAL PISTACHIO CUPCAKES



Real Pistachio Cupcakes image

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

Provided by Candice

Categories     Pistachio Desserts

Time 35m

Yield 24

Number Of Ingredients 10

1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  • Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  • Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  • Stir milk and vanilla extract together in a separate bowl.
  • Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g

PISTACHIO CUPCAKES WITH RASPBERRIES



Pistachio Cupcakes with Raspberries image

No occasion is necessary to bake these simple yet surprising cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 15

Number Of Ingredients 8

1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
1 1/2 cups sugar
1 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
2 cups fresh raspberries

Steps:

  • Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
  • Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.

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