snowy mountain

Pistachio Cupcakes

These cupcakes have a delicious and textured crumb since the pistachios are ground at home. I love these with some 7-minute Frosting!

Total time (including baking): 40 min. Makes 12-14 cupcakes.

Materials: 1 mixing bowl; measuring vessels; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ¾ cup (150g) granulated white sugar
  • 3 tbsp (42g) oil
  • 1 egg
  • 1 cup buttermilk
  • Dashes of vanilla and almond extracts
  • 1 ½ cups (180g) all purpose flour
  • 130 grams (~1 cup) ground pistachios (or ~ 1 ⅓ cups whole)
  • 2 tsp baking powder

7-minute Frosting ingredients:

  • Egg whites
  • Granulated sugar
  • Vanilla extract


  1. Grind the 130 grams of pistachios (unroasted, unsalted… feel free to experiment though).
  2. Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with 1 cup milk and a squeeze of lemon juice.
  3. In a mixing bowl, mix together ¾ cup sugar, 3 tbsp oil, 1 egg, and vanilla and almond extracts. Mix in the 1 cup ground pistachios.
  4. In a measuring cup, stir together 1 ½ cups all purpose flour and 2 tsp baking powder.
  5. Alternate pouring the 1 cup buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
  6. Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch and edges are slightly browned. Allow to cool.
  7. Immediately before serving, prepare the 7-minute Frosting. Then ice and enjoy!

Greetings from our kitchen!

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