These cupcakes have a delicious and textured crumb since the pistachios are ground at home. I love these with some 7-minute frosting! This makes a fair amount of batter, you can stretch it to making 14-16 cupcakes if you’d like!

Pistachio Cupcakes

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 cupcakes


  • 130 grams ground pistachios, unroasted, unsalted
  • 150 grams granulated sugar
  • 3 tbsp oil
  • 1 egg
  • 240 grams buttermilk (or milk and acidic mix)
  • Dash vanilla and/or almond extract
  • 180 grams all purpose flour
  • (optional) green food coloring
  • 2 tsp baking powder
  • 1 recipe 7-minute frosting: 4 egg whites, 150 grams granulate sugar, 1 tsp vanilla


  • Grind the pistachios (unroasted, unsalted… feel free to experiment though).
  • Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with milk and a squeeze of lemon juice or vinegar.
  • In a mixing bowl, mix together sugar, oil, egg, and vanilla and almond extracts. Mix in the pistachios.
  • In a measuring cup, stir together all purpose flour and baking powder.
  • Alternate pouring the buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
  • Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch and edges are slightly browned. Allow to cool.
  • Immediately before serving, prepare the 7-minute Frosting. Then ice and enjoy!


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