Pistachio Cupcakes with Orange Mascarpone Frosting

These Pistachio Cupcakes with Orange Mascarpone Frosting are made with real pistachio, no pudding mix allowed! The fluffy orange mascarpone whipped cream frosting adds a fresh citrus taste that pairs perfectly with these little bites of heaven.

These Pistachio Cupcakes with Orange Mascarpone Frosting are made with real pistachio. The fluffy orange mascarpone whipped cream frosting adds a fresh citrus taste that pairs perfectly with these little bites of heaven. | wildwildwhisk.com

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A few months ago, I made these Matcha Green Tea Cupcakes and my friend immediately asked if they were pistachio cupcakes. Afterward, I could not get the idea out of my head. So I decided these Pistachio Cupcakes with Orange Mascarpone Frosting were going  on the needs list. 

Pistachio Cupcakes with Orange Mascarpone Frosting | wildwildwhisk.comPistachio Cupcakes with Orange Mascarpone Frosting garnished with ground pistachio | wildwildwhisk.comMany recipes for pistachio cupcakes and cakes out there use pistachio pudding mix and no actual pistachio. What??!! But don’t worry, we’re going to change that today. I made sure these cupcakes are packed with a whole cup of ground raw pistachio nuts, no artificial flavor and no fake green cake batter.  Just a tiny bit of cardamom adds a nice layer of flavor to these pistachio cupcakes. 

These Pistachio Cupcakes with Orange Mascarpone Frosting are made with real pistachio. The fluffy orange mascarpone whipped cream frosting adds a fresh citrus taste that pairs perfectly with these little bites of heaven. | wildwildwhisk.comAnd of course, we can’t neglect this amazingly fresh and light orange mascarpone frosting that just takes this nutty cupcake to the top. I know pistachio pairs really well with cheese and citrus. So naturally, mascarpone and orange came to mind. The frosting is made lighter and fluffier by using a whipped cream base. And honestly, who doesn’t like whipped cream?

These Pistachio Cupcakes with Orange Mascarpone Frosting are made with real pistachio. The fluffy orange mascarpone whipped cream frosting adds a fresh citrus taste that pairs perfectly with these little bites of heaven. | wildwildwhisk.comRecipe Tips and Tricks

  • When grounding pistachio in a food processor or a blender, stop occasionally to check the texture and to make sure you haven’t ended up with pistachio paste instead.
  • A stand mixer is useful to have, but you can make cupcake batter entirely by hand just using a mixing bowl and a hand whisk
  • I like to use a large ice cream scoop to portion out the batter into the muffin pan. This makes it a much cleaner process.
  • Again, a stand mixer is useful for making whipped cream, but an affordable electric hand mixer will work just as well.
  • Cupcakes are best when enjoy within 1-2 days, but you can refrigerate them in an air tight container for up to 5 days.

A delicious bite of these Pistachio Cupcakes with Orange Mascarpone Frosting | wildwildwhisk.comThese pistachio cupcakes are so good. Even a friend of mine, who makes faces at the sound of pistachio, gobbled them up like there was no tomorrow!

Find Something Else to Make with Cardamon?

Pistachio Cupcakes with Orange Mascarpone Frosting Recipe

5 from 2 votes
These Pistachio Cupcakes with Orange Mascarpone Frosting are made with real pistachio, no pudding mix allowed! The orange mascarpone whipped cream frosting is so fresh, fluffy and light.
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Pistachio Cupcakes with Orange Mascarpone Frosting
Prep Time
20 mins
Cook Time
19 mins
Total Time
39 mins
 
Servings: 12
Author: Wild Wild Whisk
Ingredients
For the cake:
  • 1 cup raw pistachio nut
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
For the frosting:
  • 8 ounce heavy whipping cream
  • 8 ounce mascarpone
  • 1/2 cup powder sugar divided
  • 1 teaspoon orange zest zest of half an orange
Instructions
To make cupcakes:
  1. Preheat oven to 350°F.
  2. Line a regular size muffin pan with paper liners.
  3. Ground the raw pistachio in a food processor or blender. Measure out 1 cup of ground pistachio to use in the cupcake batter, reserve the remainder for topping.
  4. In a medium bowl, add flour, ground pistachio, sugar, baking soda, baking powder, salt, cardamom, and mix thoroughly with a whisk.
  5. Add eggs, buttermilk, vegetable oil and vanilla extract to a large bowl and mix with a whisk until smooth.
  6. Pour the flour mixture in with the liquid mixture and mix until just combined.
  7. Divide batter equally into the previously prepared muffin pan.
  8. Bake for 19 minutes until a toothpick inserted in the middle comes out clean.
  9. Remove pan from oven and let cool on a wire rack for 5-10 minutes.
  10. Take cupcakes out of the muffin pan and let cool on the wire rack completely.
To make frosting:
  1. Add heavy whipping cream with 1/4 cup of powder sugar and the orange zest to the stand mixer bowl, beat until stiff peak forms.
  2. In small bowl, mix the mascarpone with the other 1/4 cup of powder sugar with a hand whisk until combined.
  3. Combine mascarpone with whipped cream and stir until smooth.
  4. Chill in the refrigerator until ready to use.
To assemble cupcakes:
  1. When cupcakes cool completely, generously pipe frosting on top of each cupcake.
  2. Sprinkle extra ground pistachio over the frosting and enjoy.
These Pistachio Cupcakes with Orange Mascarpone Frosting are made with real pistachio, no pudding mix allowed! The orange mascarpone whipped cream frosting is so fresh, fluffy and light. | wildwildwhisk.com
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19 Comments

  1. Rachel
    November 15, 2017 /

    Can you use pistachio butter or paste if you have it instead of the ground pistachios? And Would I use the same amount as the ground pistachios?

    • November 15, 2017 /

      Hi Rachel, thank you for visiting. I cannot answer for sure since I have never used pistachio paste in baking, and specifically for this cake, but I encourage you to try it out. There are a few things to keep in mind, pistachio paste tends to include other ingredients like oil, sugar, and salt so it may alter the flavor of your cake. And also at this stage it would be considered a wet ingredient, so it may alter the texture of the cake. If using, I would beat it in with the wet ingredients instead of the flour. I don’t know for sure how much you should use, but I suggest you try 1/2 cup to 3/4 cup, if the batter comes out runny you may need to add some more flour. Or you could reduce some of the liquid ingredients, let’s say use 1/2 of buttermilk and reserves the other 1/4 cup to see IF you need to add it. For best results though, I would make the recipe as is with the nuts instead of nut butter as I cannot guarantee the outcome with substitution. However, if you decide to go ahead, I hope some of my suggestions are useful, and good luck! Come back and let me know how it turns out 🙂

  2. October 25, 2017 /

    These cupcakes look stunning! I love everything pistachio and I bet the flavour is amazing!

  3. October 25, 2017 /

    Pistachio and mascarpone is such a wonderful flavor combination; I can’t wait to try these!

  4. October 23, 2017 /

    Oh my goodness. Pistachio is my favorite cake flavor and this frosting puts these cupcakes over the top! In a good way.

  5. Dannii
    October 22, 2017 /

    These cupcakes look divine. I am pistachio obsessed, so I have got to try these very soon.

  6. October 22, 2017 /

    I have to say, it sounds perfect! Totally loving pistachio and orange flavour combination.

  7. October 22, 2017 /

    So glad you used the real deal – so many recipes out there don’t! Will have to give these a try, they look and sound delicious

    • October 22, 2017 /

      Thanks! I hope you’ll try them 🙂

  8. Tina
    October 22, 2017 /

    I never thought to use an ice cream scoop, what a great idea! Thanks for the tips, these look amazing:)

    • October 22, 2017 /

      Thanks for reading Tina!

  9. cheddarben
    October 22, 2017 /

    I wanna eat all of these up. I love pistachio stuff and in love with mascarpone… I can only imagine it makes a good frosting.

    • October 22, 2017 /

      Hey Ben! I love mascarpone, and yes it does make a really good frosting 😉

  10. October 22, 2017 /

    So great you have achieved natural pistachio cakes without the need for a pudding mix and I love the cardamom and orange flavours you’ve included too. Heavenly.

  11. October 21, 2017 /

    Yes! Agreed, there is too many pudding mix recipes out there and not enough using the real deal. These sound delicious and that frosting – brilliant, so creative 😀

    • October 21, 2017 /

      Thanks friend! These are my favorite right now, but I say this every time I create a new cupcake flavor 😀

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