These pistachio cupcakes are light, nutty, and perfectly moist, topped with a fluffy orange mascarpone frosting. The fresh citrus taste in the frosting and a hint of cardamom in the cupcakes go so well with the pistachios. They really are little bites of heaven!
My pistachio cupcake recipe uses real pistachios in the batter so while the flavor is not as prominent as some recipes that use pistachio flavor pudding, you know the taste is premium. And just like my matcha green tea cupcakes, the light green color of these pistachio cupcakes are all natural too, I did not use any food coloring whatsoever!
I’ve got so many cupcake recipes on my blog — they’re just so fun to make and to share with people. My OG favorites are these red velvet cupcakes (great for V-day!) and these banana split cupcakes (my mom’s favorite – Mother’s Day, yes!).
Table of Contents
Why you’ll love these cupcakes
Okay, so it shouldn’t take too much convincing for why you’re going to love these amazing pistachio cupcakes, but let me summarize it for you:
- Natural flavor and color – like I said no food color, no artificial flavor pudding mix here. We will use REAL pistachios for the cupcake batter. Expensive? Well, yes, slightly, but they will taste sooo good!
- Creamy unique out of this world frosting – the frosting is light and creamy, with a very unique flavor thanks to the mascarpone. It’s a bit like the filling for this peaches and cream pie!
- Will convert even pistachio non-lovers – I took these to my yoga class and my yoga teacher said she didn’t like pistachio but surprisingly enjoyed these cupcakes!
Helpful tools
I made this pistachio cupcake recipe for a standard 12-cup muffin tin. You’ll also need a food processor or blender to grind the pistachios.
You don’t need a stand mixer for the cupcake batter, simply do it by hand with a whisk. I also like to use a large ice cream scoop to portion out the batter into the muffin pan — it makes the process much cleaner.
For the whipped mascarpone cream, an electric hand mixer works just as well if you don’t have a stand mixer.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
For the cake
- Pistachio nuts – I use a whole cup of ground raw pistachio nuts instead of the pistachio pudding mix you may find in another recipe for pistachio cupcakes! You could also use roasted pistachios if that’s all you can find, but the color of the cupcakes won’t be as green. Also, the pistachios need to be shelled for obviously reasons.
- All-purpose flour – I keep it simple with regular AP flour.
- Granulated sugar – For sweetening the batter, brown sugar will work too.
- Baking soda – Helps the cupcakes rise and stay fluffy by reacting with the buttermilk. Use fresh baking soda for the best results.
- Baking powder – Gives this pistachio cupcake recipe even more lift once it’s in the oven!
- Salt – Just a pinch brings out the flavors and balances the sweetness.
- Cardamom – My secret ingredient adds warmth and spice to the batter. Freshly ground cardamom has the best taste but can be very strong and can overpower the pistachio flavor, so you may want to reduce the amount in half or even less if using freshly ground.
- Eggs – Work to bind the ingredients together. We are using 2 whole eggs here because the batter contains a lot of ground nuts too.
- Vegetable oil – Keeps the cupcakes extra moist and soft. Can swap with another mild oil like canola or sunflower.
- Buttermilk – Also adds moisture and a slight tangy flavor. If you don’t have it, mix milk with a little lemon juice or vinegar. Sour cream or yogurt would be good substitutes for buttermilk.
- Vanilla extract – A little warmth and sweetness that ties this recipe for pistachio cupcakes together perfectly.
For the frosting
- Heavy whipping cream – Makes the frosting lighter and fluffier. Use full-fat heavy cream for the best texture.
- Mascarpone – Works so well with the orange zest. Cream cheese can be used, but it will taste tangier.
- Powdered sugar – Sweetens the frosting and makes it smooth. Sifting the sugar helps stop lumps. You can add more powdered sugar if you prefer the frosting a little bit sweeter, feel free to adjust to your taste.
- Orange zest – In this recipe for pistachio cupcakes, I use orange zest to give the frosting a fresh citrus flavor. It helps balance the richness of the mascarpone and it goes really well with pistachio and cardamom.
How to make pistachio cupcakes
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Step 1 – Grind the pistachios
Grind the pistachios in a food processor, stopping occasionally to check the texture so they don’t turn into pistachio butter. After that, measure out 1 cup for the batter and set aside the rest for topping.
Step 2 – Bake the cupcakes
- Preheat your oven to 350 degrees F, then line a muffin pan with paper liners.
- In a mixing bowl, whisk together the flour, ground pistachios, sugar, baking soda, baking powder, salt, and cardamom. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
- Then, gently mix the dry ingredients into the wet ingredients until just combined — be careful not to overmix. After that, divide the batter evenly into the muffin pan.
- Bake for about 19 minutes, or until a toothpick inserted in the center comes out clean. Let the pistachio cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Step 3 – Make the frosting
- First, beat the heavy whipping cream with half of the powdered sugar and the orange zest until stiff peaks form.
- In a separate bowl, whisk the mascarpone with the remaining powdered sugar. To keep the frosting smooth, sift the sugar first to remove any lumps.
- Then, gently fold the mascarpone mixture into the whipped cream until everything is well combined and smooth.
Step 4 – Decorate
Pipe cupcakes with mascarpone frosting once they are completely cooled cupcakes. Sprinkle the extra ground pistachios on top for a beautiful finish.
More baker’s tips
- Chill the frosting – I usually chill the frosting before piping to help it hold its shape. If it gets too soft, pop it in the fridge for 10-15 minutes before decorating your cupcakes.
- Cardamom substitute – if you don’t have cardamom or don’t want to use it, you can either omit it all together or use a little bit of cinnamon combined with either nutmeg, ginger or clove as a substitute. Again, I want to note that cardamom can be a very strong flavor, especially when freshly ground, so give it a whiff before using to make sure you’re okay with the strength of yours.
- Stabilizing the frosting – this frosting is in a way stabilized whipped cream thanks to the mascarpone, so you don’t need to stabilize it further with anything else. It will hold up under refrigeration for a few days.
Storage
Unfrosted pistachio cupcakes can be stored at room temperature in an airtight container for 1-2 days if you’re making them ahead of a party and planning to add frosting the day of.
However, since the orange mascarpone frosting is made with cream and mascarpone cheese, you should keep frosted cupcakes in the refrigerator. They’ll stay fresh for about 3 days.
You can also freeze leftovers if needed! Arrange them in a single layer on a tray and freeze for about 30 minutes until firm. Then wrap them well in layers of foil and plastic, transfer them to freezer bags and store for 2-3 months. However, note that this type of frosting, after frozen and thawed, won’t be light and fluffy anymore. So if you can, enjoy them fresh!
More cupcake recipes
- Strawberry cupcakes
- Lemon cupcakes with cream cheese frosting
- Carrot cupcakes
- Chocolate Oreo cupcakes
Hungry for more?
Pistachio Cupcakes with Orange Mascarpone Frosting
Ingredients
For the cake:
- 1 cup ground raw pistachio nut, 130 g, plus more for topping
- 1 cup all-purpose flour, 135 g
- ¾ cup granulated sugar, 149 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cardamom, reduce to ⅛-¼ tsp for freshly ground
- 2 large eggs, room temperature
- ½ cup vegetable oil, 98 g
- ¾ cup buttermilk, room temperature, 180 g
- ½ teaspoon pure vanilla extract
For the frosting:
- 1 cup heavy whipping cream, cold, 240 g
- 8 ounce mascarpone cheese, room temperature, 226 g
- ½ cup powdered sugar, divided, 50 g
- 1 teaspoon orange zest, zest of half an orange
Instructions
To make cupcakes:
- Preheat the oven to 350°F.
- Line a regular size muffin pan with paper liners.
- Ground a generous cup of 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.
- In a medium bowl, add 1 cup of flour, 1 cup of ground pistachios, ¾ of granulated sugar, ½ teaspoon of baking soda, 1 teaspoon of baking powder, ¼ teaspoon of kosher salt, ½ teaspoon of cardamom, and mix thoroughly with a whisk to distribute evenly.
- Add 2 whole eggs, ¾ cup of buttermilk, ½ cup of vegetable oil and ½ teaspoon of vanilla extract to a large bowl and mix with a whisk until smooth.
- Add the flour mixture to the liquid mixture and mix until just combined.
- Divide batter equally into the previously prepared muffin pan.
- Bake for 19 minutes until a toothpick inserted in the middle comes out clean.
- Remove pan from oven and let cool on a wire rack for 5-10 minutes.
- Take cupcakes out of the muffin pan and let cool on the wire rack completely.
To make frosting:
- Add 1 cup heavy whipping cream along with ¼ cup of powdered sugar and a teaspoon of orange zest to a stand mixer bowl, beat until stiff peak forms.
- In small bowl, mix the mascarpone with the other ¼ cup of powdered sugar with a hand whisk until combined.
- Fold the whipped cream into the mascarpone until completely incorporated and smooth.
- Chill in the refrigerator until ready to use. This will help the frosting firm up and make it easier to pipe.
To assemble cupcakes:
- When the cupcakes cool completely, generously pipe frosting on top of each cupcake.
- Sprinkle extra ground pistachios over the frosting and enjoy.
Notes
- Cardamom is a very strong spice, especially freshly ground cardamom. Adjust the amount of cardamom in this recipe to your taste.
- If you don’t have cardamom or don’t want to use it, you can either omit it all together or use a little bit of cinnamon combined with either nutmeg, ginger or clove as a substitute.
- This frosting is in a way stabilized whipped cream thanks to the mascarpone, it will hold up under refrigeration for a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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this was sooooo yummy!
Glad you like them Melissa!
I’m dying to try this recipe, will definetely try today. When you say ground the pistachio the texture should be like fine dust or tiny crumbs?
Tiny crumbs, but be careful not to turn it into pistachio butter, cuz it can happen if you keep the food processor running too long. Just make sure you don’t have any large bits of pistachio, let it run, and stop and check, maybe pulse it when you can see that there are only a few large ones that needs to be broken up.
Thank you so much for your advice, I tried your recipe and oh my godness they were amazing!!
Yay! I’m so happy to hear Maggie, thanks for making my recipe 🙂
I made these last night and they were hands-down the best cupcakes I’ve ever made.
Thanks Sarah! So happy to hear 🙂
Made these exactly as written and they were AMAZING. probably the best cupcakes I’ve ever made. The orange mascarpone whipped cream/frosting is hard not to eat just by itself. A+++++ for this one.
Thank you so much Mallory! This really made my morning, so glad you love these 🙂
I replaced buttermilk with sour cream (coz fridge had one going to expire soon), granulated sugar with coconut palm sugar (which has a lower GI for my hubby has diabetes) The cupcakes turned out super good in terms of texture coz they are fluffy and light. But the pistachio taste was not strong enough; next time i will try using 1.5 cups! Love it and will use this batter as base for other flavors! Thanks a lot!!!!
Thank you for taking the time to give me feedback. I’m glad you liked it.
Struggling between healthy and yummy for sweet bakery , i found your blog and had a quick look through many of your recipes; they look great!!!! I love them “ approachable and not exceedingly sweet”!!!
Hi Carmen, thanks for stopping by! I love my sweets, and I probably eat too much sweets as is. But my motto is always eat in moderation, cut back on something else if you want a piece of cake today or ice cream tomorrow. You don’t have to eat an entire cake or a whole batch or cookies. Keeping yourself healthy is important but so is happiness 😉
My sister loves pistachios and I’ll be making these for her graduation.
Can I freeze the cupcakes and then unthaw and frost them the day before the party?
Yes, just make sure you freeze them in air tight container or freezer bag so they don’t get freezer burn and freezer smell. To defrost them, take them out of your container or bag and place them on a wire rack as if cooling them, this will keep them dry. Add frosting after the cupcakes are defrosted. Hope your sister loves them!
Hi Trang,
I would like to bake this as a birthday cake. Would the batter fit in 2 x 6″ round cake tins or should I use a larger pan?
I’ve never made this into a cake before but I feel like 2×6″ might make two really thick layers which would take a longer time to bake and might dry it out a bit. Maybe 3×6″ if you have an extra pan or try 2×8″ pans. I’d love to know how it turns out as well if you have time to come back and let us know 🙂
Hi Trang is there a substance to use istead of cardamom or anything “close” to replace it and these cupcakes are to die for , i gotta have them 🙂
Hi Alaina, I’m so glad you’re going to make these cupcakes. One of my favorite recipes for sure. Instead of half teaspoon of cardamon, try one of the followings depending on what you have in your pantry:
1. a quarter teaspoon of cinnamon and a quarter teaspoon of nutmeg
2. a quarter teaspoon of cinnamon and a quarter teaspoon of ginger
3. a quarter teaspoon of cinnamon and a quarter teaspoon of ground clove
The substitute may not deliver the exact same flavor but I think you’ll still have some delicious cupcakes to enjoy. Be sure to let me know how they turn out for you! Thank you for checking out my recipe 🙂
oh perfect now you’re talking I love cinnamon and ginger < I might try those and yes a great cupcake, thanks for creating it have a great day 🙂
Hi Trang. I just made these and they are very light but please help: i have a way overpowering teste of cardemon and i only used 1/8 of a spoon as i know its strong and i cant taste the pistachio even i used a cup and half as someone mentioned they will do next time. They also came out overvlowing the tops even if i filled the cups half. What could i have done wrong as i used all like written except use d less cardemon. Would like to try them again but need to get it right as pistachios are so expensive here. Thanks for your help.
Hi Liezel, you’re right about cardamom being strong, especially if it is freshly ground. If you don’t like it I would say a pinch is enough or even skip it because the pistachio flavor is actually very subtle in the cake. I think pistachio itself doesn’t have a strong flavor as is but I like the combo of it with cardamom and orange like in this cupcake. The only thing I can think of if you want more pistachio flavor is to skip the cardamom since it is a powerful flavor, or try to find a pistachio extract you can add. I’m not sure why the cupcakes would be overflowing if you only fill it halfway, are they not rising properly and just spilling over?? Do you have a picture you can send me?
Hi, I decided to make these cupcakes because I really love the combination of pistachios and orange, but I don’t understand what does raw pistachio mean? Is it 1 cup without the shell or with it?
Hi Ana, raw means the nuts have not been roasted and/or salted in any ways. And yes it is without the shell. I buy them in bulk at Sprouts, usually they would label them “raw” or “roasted and salted” etc.
Thank you for your quick reply 🙂 I’m from Croatia and I haven’t found unsalted and unroasted ones (at least not at a reasonable price), so I used the ones I had and it was still super delicious, thanks for a great recipe! 🙂
I’m so glad it worked out with the other kind of pistachio for you and so happy you enjoyed it! 🙂
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?
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 🙂