Pistachio Cupcakes (Gluten-Free & Dairy-Free Option)

Made from scratch with 100% real pistachios, these soft and fluffy pistachio cupcakes are full of warm pistachio flavor. Topped with the most incredible whipped cream cheese frosting, they are the perfect cupcake treat. Bonus: The recipe can be gluten-free, dairy-free, vegan, or plain regular.

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The Best Recipe for Real Pistachio Cupcakes

Made from scratch with no mixes, fake emulsions, or chemical flavors. These gorgeous pistachio cupcakes are simple and full of warm nutty flavor. Here’s why you’re going to love them:

Easy Recipe – This cupcake batter whips up in one bowl without a mixer!

Real Flavor – All real pistachio flavor. There’s nothing fake here.

Great Texture – So soft and fluffy.

Easy To Double – A dozen cupcakes not enough? No problem! This recipe can double, even triple, without a problem.

Dietary/Lifestyle Friendly – A recipe tailored to suit all dietary/lifestyle needs.

What Makes Up A Gluten-Free Pistachio Cake

Pistachio Cupcake – A soft moist crumb made with 100% real pistachios.

Cream Cheese Frosting – Sweet and tangy, it’s whipped to fluffy perfection. 

Pistachio Cupcakes Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. With that said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it. 

Flour: I made this cake with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Dry Ingredients

Pistachios: Any pistachio will work. I went with roasted and salted.

Baking Powder & Soda: Helps the cupcake to rise.

Salt: I prefer baking with fine sea salt but kosher salt will work too.

Sugar: Made with granulated white sugar, this recipe will also work with organic cane sugar, date sugar, and coconut sugar. 

Wet Ingredients

Butter: Becel plant-based bricks are my favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Eggs: If you are vegan or egg-free, the eggs can be replaced with liquid egg replacer, vegan or regular sour cream, applesauce, mashed banana, or aquafaba. Note: the cupcakes will be denser in texture.

Milk: Use whatever kind of milk best suits your medical/lifestyle needs. I used unsweetened almond milk.

Cream Cheese: Again, as I’m personally dairy-free, I used Violife plant-based cream cheese. Select whatever option best fits your dietary/allergy/lifestyle needs. The full-fat brick style works best.

Almond Extract: Did you know that pistachio cupcakes get the majority of their flavor from almond extract? You can omit it but I highly recommend using it for the best flavor profile.

Optional Green Food Color: While not necessary, I added 1 drop of green gel food color to amp up that green pistachio color. You can also use a natural color like this one.

Pistachio Cupcakes Step-By-Step Instructions

Here’s how to make these decadent pistachio cupcakes recipe. You’ll need a large mixing bowl, a stand mixer or handheld electric one, a blender or food processor, a 12-cavity cupcake pan, a whisk, and a spatula.

1: Blitz the pistachios in a blender or food processor until a flour-like consistency is achieved.

2: In a large mixing bowl combine the oil, sugar, eggs, vanilla, and almond extract until fully smooth. If you are using green food coloring, add 1 drop at this point and combine until no streaks remain.

3: Measure in the flour, blended pistachios, baking powder, baking soda, and salt and begin to whisk together.

4: While mixing the batter, pour in the milk and mix until just combined and smooth.

5: Divide the batter into the cupcake pan and bake for approximately 16-20 minutes. Cupcakes are done baking when a toothpick comes out clean. Allow the cupcakes to cool to room temperature.

7: Prepare the frosting by creaming the butter and cream cheese on high speed until smooth and fluffy.

8: Add in the icing sugar, extract, and salt and mix until combined. Turn up to high and allow to cream until fluffy and smooth.

Easy Pistachio Cupcakes Options & Variations

A classic pistachio cupcake, in my opinion, is hard to beat. If, however, you are looking for a fun flavorful twist here are a few ideas to try:

Fun Fillings: Jam, jelly, pudding, or ganache are all delicious options. I love raspberry filling with these easy pistachio cupcakes. Here’s my raspberry filling recipe.

Tasty Add-Ins: Level up with a handful of toffee bits, chocolate chips, or even fresh berries mixed right into the cupcake batter for a tasty add-in.

Sprinkles: Nothing says “party” like sprinkles. Add a splash of sprinkles instead of, or alongside, the pistachios for a fun festive cupcake.

Pistachio Cupcake Tips & Tricks

Portion The Batter: I use a 3-tablespoon cookie scoop to measure the batter into each cupcake liner. This helps keep them uniform and prevents me from overfilling. You want each liner to be approximately ¾ full.

Let Them Cool: Always make sure the cupcakes are fully cooled before frosting and decorating. Even if just a bit warm, the frosting will fall right off. Whomp whomp. 

Room Temperature Ingredients: It sounds repetitive, but all the ingredients must be at room temperature. This allows everything to be incorporated and baked evenly. Did you forget to take your eggs out? No sweat! Place the eggs in a bowl and cover with hot water for 5 minutes. Voila… room-temperature eggs!

Storing and Freezing Instructions

These pistachio cupcakes can be kept in an airtight container in the fridge for up to 5 days and can also be stored in the freezer for up to 6 months. 

Make Ahead Tip: If you want to bake the cupcakes a few days in advance, you most certainly can. Allow the cupcakes to cool, store them in an airtight container, and freeze until you are ready to decorate. Remove them from the freezer approximately 1 hour before you plan to frost.

Better yet, these cupcakes can be frozen fully baked, and decorated. Special occasions are often busy and I will sometimes freeze them a few days in advance to save time and stress the day of.

The night before you plan to serve the cupcakes, remove them from the freezer and place them in the fridge to slowly thaw overnight. Do not take it straight from the freezer to room temperature. Doing so will cause condensation and you risk the frosting separating.

The Best One-Bowl Pistachio Cupcakes

Warm nutty pistachio cupcakes paired with tangy whipped cream cheese frosting and finished with a sprinkle of chopped salted pistachios. Made from scratch, this easy 100% real pistachio cupcake recipe will knock your socks off with every delicious bite.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cupcakes and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below. I cannot wait to see!

Nutty-Inspired Baking Ideas

Love a warm nutty crunchy bake? I do too! Here are a few of my current favorites:

• Vegan White Chocolate Cranberry Fudge
• Strawberry Almond Cake (Dairy-Free)
• Gluten-Free Peanut Butter Bars (Vegan)

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