Pistachio Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy cupcakes made with real pistachios and topped with a mascarpone cream frosting. The delicate pistachio flavor and pale green hue make these cupcakes elegant and distinctly flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 cup roasted and salted shelled pistachios (I used Wonderful Pistachios (145 grams))
- 1 ½ cups cake flour (spooned & leveled (170 grams))
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup buttermilk (at room temperature (180 ml))
- 1 ¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 to 2 drops green liquid food coloring (optional (I used 2 drops))
- ½ cup unsalted butter (softened (1 stick; 113 grams))
- 1 cup granulated sugar ((200 grams))
- 3 large egg whites (at room temperature)
- 1 cup cold heavy whipping cream ((240 ml))
- 1 cup powdered sugar ((120 grams))
- 1 teaspoon pure vanilla extract
- 8 ounces cool mascarpone cheese (remove from the fridge about 15 minutes beforehand)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 20m
- Sodium
- 100mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 51mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.