Pistachio Cupcakes

4 from 3 votes

These are gorgeous topped with pistachio buttercream and sprinkled with some more ground pistachios! You can find pistachio extract online though almond extract works, in a pinch. You certainly don’t need to add any color to these but I like to use pandan powder as a natural food dye, also available online.

Course Dessert

Cuisine American

Keyword cheesecake, cupcake, dairy-free, dessert, nightshade-free, pistachio, vegetarian

Prep Time 15

Cook Time 30

Total Time 1

Servings

Calories 237kcal

Author Jenny Ross

Ingredients

Cupcakes:

1 cup roasted pistachios shelled
1 1/2 cups monk fruit granulated, divided
1 cup almond flour
1/2 cup lupin flour
1 teaspoon xanthan gum
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter at room temperature, or butter flavored coconut oil, softened but not melted if dairy-free - you need to be able to beat it with a mixer
4 large eggs at room temperature
1/3 cup cream at room temperature, or coconut cream if dairy-free
1/3 cup almond or coconut beverage
2 teaspoons vanilla
1 teaspoon pistachio extract optional, or almond extract
green food color natural, optional

Frosting:

8 ounces butter softened, or butter flavored coconut oil, softened but not melted if dairy-free - you need to be able to beat it with a mixer
8 ounces cream cheese softened, or kite hill cream cheese if dairy-free
1/2 cup monk fruit powdered
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon pistachio extract or almond extract

Instructions

Preheat oven to 350ºF. Line 24 muffin cups with paper liners.
Process pistachios with 1/2 cup monk fruit in a blender or food processor until finely ground.
Combine both flours, baking powder, xanthan gum, and salt together in a bowl. Stir in blended pistachio/monk fruit mix.
Beat one cup of monk fruit and butter in a large bowl until light and fluffy. Then add eggs, one at a time, making sure each one is thoroughly incorporated before adding the next.
Stir in the cream, almond or coconut beverage, vanilla, and almond extract. Then add the flour mixture and stir until the batter comes together. Portion into the prepared muffin tins (about 2/3 of the way full).
Bake at 350ºF until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting: beat the butter and cream cheese together until smooth and combined. Add the monk fruit, salt, and extracts and beat until smooth and fluffy, about 10 minutes total.

Notes

This recipe makes 24 cupcakes but can easily be halved.

Nutrition