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Double pistachio cupcake served
Rich pistachio sponge and soft pistachio frosting

Double pistachio cupcakes

Author: Flavelo
Recipes Cakes and Desserts
A 'cupcake' is not just a small cake, but a precisely proportioned sweet. In this recipe, we swap part of the flour for ground pistachios. Since pistachios have no gluten, the crumb structure is 'shorter' and more crumbly, and the pistachio oil ensures extra moistness. The double pleasure lies in the frosting: the acidity of the cream cheese perfectly balances the sweetness of the pistachio cream.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tray: For the shape.
  • Paper cases: To prevent sticking.
  • Piping bag: For frosting decoration.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Pistachios)

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan), line the tray with cases.

Tip: Correct oven temperature is key for the batter to rise.
2 ✓

Mix the flour, baking powder, salt, and ground pistachios.

Tip: Pistachio oil content tends to clump, rub apart with fingers.
3 ✓

Cream the butter with the sugar, then add eggs one by one.

Tip: Creating emulsion: stable mix of fat and water (egg).
4 ✓

Mix in the pistachio cream and vanilla, then alternately the milk and flour mixture.

Tip: Mix only until uniform. Do not overwork!
5 ✓

Fill cases 3/4 full and bake for 18-20 minutes (skewer test). Cool on wire rack.

Tip: If overfilled, it flows out and becomes flat instead of domed.
6 ✓

For the frosting, whip the cold cream cheese with icing sugar and pistachio cream, then loosen with double cream.

Tip: Do not beat cream cheese too long or it may become runny (structure breakdown).
7 ✓

Decorate cooled cakes with frosting and sprinkle with pistachios.

Tip: Cold frosting holds shape better.

Recipe FAQ

Why is the sponge dense?
Overmixed. After adding the flour mixture, only fold until just combined, otherwise it becomes rubbery.
The frosting ran off.
The cupcake was still warm when frosted, or the kitchen is too hot. Butter/cream cheese frostings are heat sensitive.

Ingredients

  • 200 g Plain flour
  • 100 g Caster sugar
  • 100 g Butter (soft)
  • 2 pcs Eggs
  • 100 ml Milk
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 0.5 tsp Salt
  • 80 g Pistachios (finely ground, unsalted)
  • 50 g Pistachio cream (for the batter)
  • 150 g Icing sugar
  • 100 g Cream cheese (cold)
  • 50 ml Double cream
  • 50 g Pistachio cream (for the frosting)
  • 20 g Chopped pistachios (decoration)