5 from 1 vote
Pistachio Cupcakes
Pistachio Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Bright and cheerful, with a light, sweet, nutty crumb. These Pistachio Cupcakes come adorned with a rich & creamy, only just sweet topping. The fanciest of cupcakes is yours for the taking.
Course: Baking, Cake
Cuisine: Worldwide
Keyword: pistachio cake, pistachio cupcakes
Servings: 12
Author: Jane Saunders
  • 100g/ 3 1/2oz caster sugar
  • 100g/ 3 1/2oz butter - softened
  • 100g/ 3 1/2oz plain (all purpose) flour
  • 1 tsp (level) baking powder
  • 60g/ 2oz ground pistachio nuts
  • 2 large eggs
  • 2 tbsp milk
  • green gel food colouring (optional)
For the topping
  • 250g/ 9oz Mascarpone Cheese
  • 400ml double (heavy) cream
  • 3 tbsp Icing sugar
  • 1 tsp vanilla extract
To Garnish
  • Chopped/ ground pistachio nuts
  • 12 fresh cherries (optional)
  1. Preheat the oven to 170°C/ 325°F/ GM3 and line a 12-cup cupcake/muffin pan with cupcake liners
  2. Sieve the flour and baking powder into a small bowl. Add the ground pistachio nuts and stir briefly to combine
  3. In a large bowl beat the sugar and butter together until pale and fluffy
  4. Add the eggs, one at a time, beating well between each addition
  5. Beat in the milk and a little green colouring (if using) with a spoonful of the flour mixture
  6. Mix in the remaining flour mix
  7. Divide between 12 baking cases
  8. Bake for 17-20 minutes until well risen and a cocktail stick inserted into the centre comes out clean
  9. Allow to cool completely
Make the topping
  1. Beat the mascarpone cheese until smooth
  2. Add the double cream, vanilla extract and the icing sugar and beat again until the icing holds a firm, but gentle peak
  3. Spoon into a piping bag and pipe the cream onto the cupcakes using a 1 cm star nozzle
  4. Scatter a few chopped pistachios on top and garnish with a cherry
Recipe Notes

I used a coffee grinder to grind my pistachios. If your food processor has a small bowl attachment, this would work well too. Grind in short bursts until medium fine - a little bit of texture is good. Don't overwork the nuts else they will end up moist and clumpy rather than fine and dry.

I recommend decorating these cupcakes just before serving since the icing contain so much cream and Mascarpone cheese. Once iced, any leftovers can be stored in the fridge - just bring out 30-45 minutes before serving to take the chill off the sponge cake

Un-iced cakes can be stored in an airtight container for up to 3 days.