Light and fluffy Pistachio Cupcakes made with real pistachios and topped with deliciously smooth and rich pistachio cream cheese frosting.
These are decadent yet very easy to make cupcakes. They do not need much time to prepare and they are bursting with pistachio and rosewater flavors.
The batter is prepared with Graham Crackers (or Digestive Biscuits) crumbs instead of flour and baked like a cake with eggs, baking powder, sugar and flavored with rosewater.
The cupcakes come out light and moist and the frosting is rich and smooth.
I add ground pistachios in the batter and pistachio butter in the frosting and I top the cake with ground pistachios and dried roses.
Pistachios are great to add to many desserts; they have bold, nutty flavor and give a beautiful bright green color. The combination of pistachio butter with cream cheese in the frosting is an absolute success.
I really hope you try this easy, fun and outrageously delicious recipe.
For the Pistachio Cupcakes you need eggs, granulated sugar, canola oil, milk, rose water, graham crackers crumbs, ground unsalted pistachios and baking powder.
To prepare the Frosting you need cream cheese (at room temperature), condensed milk, pistachio butter and pure vanilla extract.
How to Make Pistachio Cupcakes
Making the Cup Cakes
Preheat oven to 350F (180C) and grease a cupcake pan with butter or baking spray.
I did not line the pan with paper as I am using is nonstick pan that gives the cupcakes a nice shape.
In a large mixing bowl using hand mixer, or stand mixer fitted with wire attachment, whisk the eggs and sugar until they double in volume. Add oil, milk and rosewater and mix for another 2 minutes.
Fold in graham crackers crumbs, ground unsalted pistachios and baking powder. Mix well to combine. Pour batter in prepared pan and bake for 18–20 minutes. Cool completely before frosting.
Making the Frosting
Using a hand mixer, whisk the cream cheese with condensed milk, pistachio paste and vanilla until well combined and a smooth peek forms.
Use a piping bag to decorate your cupcakes with the frosting and top with ground pistachios and flower petals.
What to serve with Pistachio Cupcakes
For the cupcakes:
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 2 cups graham crackers crumbs
- 3 tablespoons pistachios, ground
- 1 tablespoon baking powder
For the frosting:
- 1 cup cream cheese, at room temperature
- 1/4 cup condensed milk
- 1/4 cup pistachio butter
- 1/2 teaspoon pure vanilla extract
Making the Cupcakes
- Preheat oven to 350F (180C) and grease cupcake pan with baking spray.
- In a large mixing bowl using hand mixer, or stand mixer fitted with wire attachment, whisk the eggs and sugar until they double in volume. Add oil, milk and rosewater and mix for another 2 minutes.
- Fold in graham crackers crumbs, pistachios and baking powder. Mix well to combine. Pour batter in prepared pan and bake for 18–20 minutes.
Making the Frosting
In a mixing bowl, using a hand mixer, whisk the cream cheese with condensed milk, pistachio paste and vanilla extract until well combined and smooth peek forms. Chill for 15–20 minutes before piping on cupcakes.
Use a piping bag to decorate your cupcakes with the frosting and top with pistachios and flower petals.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 72mgSodium: 305mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 6g