Bright green swirls, crunchy pistachio bits, and ribbons of creamy white chocolate buttercream—these cupcakes look like a party on a plate.
They’re deceptively simple to make but deliver a bakery-level texture and flavor.
This post breaks down the how and why.
You’ll get ingredient science, step-by-step visuals, troubleshooting, and smart variations.
Read straight through or jump to the troubleshooting or FAQ if you’re short on time.
Either way, your cupcakes will turn out reliably stunning.
Why You’ll Love This Pistachio and White Chocolate Cupcakes
– Vibrant, naturally green hue with just a touch of food coloring.
– Buttery, tender crumb enriched with chopped raw pistachios.
– Sweet white chocolate pockets that melt against the nutty bits.
– Silk-smooth Swiss-style buttercream made from egg whites and butter.
– Great make-ahead option: bake one day, frost the next.
– Versatile for spring parties, baby showers, or afternoon tea.
The taste is nut-forward but balanced by creamy white chocolate and a tender vanilla base.
Texture is soft and cakey, with little crunchy flecks from raw pistachios and molten white chocolate chips.
The frosting is light and glossy, not greasy, and holds color and peaks for neat piping.
"★★★★★ These were the prettiest cupcakes I’ve ever made. The crumb was moist and the frosting was silky; friends asked for the recipe." — A happy reader
Key Ingredients for Pistachio and White Chocolate Cupcakes
All-purpose flour
All-purpose flour provides the structure and the right protein level for a tender cupcake crumb.
Buy a reputable brand and spoon and level when measuring to avoid dense cakes.
If you substitute cake flour, expect a slightly lighter, more delicate crumb and reduce flour by about 2 tablespoons.
Unsalted butter (room temperature)
Butter is the flavor base and contributes to a fine crumb by coating flour proteins and limiting gluten development.
Use real unsalted butter at room temperature—soft enough to press but not greasy.
Substituting margarine or a spread will change flavor and texture; stick to high-fat butter for best results.
Raw pistachios, finely chopped
Raw pistachios deliver crunchy texture and bright, nutty flavor that stands up against sweet white chocolate.
Buy unsalted, shelled pistachios and chop them consistently for even distribution.
If you use roasted pistachios, flavor will be deeper and slightly brown; salted nuts can make cupcakes taste off, so rinse and pat dry if that’s your choice.
Egg whites (for Swiss-style buttercream)
Fresh egg whites create a stable, glossy meringue when heated and whipped, which yields a silky buttercream.
Use room-temperature whites to whip more easily and reach glossy peaks faster.
If you substitute a powdered meringue or pre-made frosting, you’ll lose the pillowy, lightly sweet mouthfeel and the elegant sheen.
Full Ingredient List for Pistachio and White Chocolate Cupcakes
– All-purpose flour – 2 cups
– Baking powder – 2 teaspoons
– Kosher salt – 1/2 teaspoon
– Whole milk – 3/4 cup
– Vanilla extract – 2 teaspoons
– Granulated sugar – 1 cup
– Unsalted butter, room temperature – 1 cup (2 sticks)
– Large eggs, room temperature – 3
– Food coloring – Green, blue, and yellow
– White chocolate chips – 1 cup
– Raw pistachios, finely chopped – 3/4 cup
– Egg whites, room temperature – 4 large
– Granulated sugar (for frosting) – 1 cup
– Unsalted butter, room temperature (for frosting) – 1 pound (4 sticks)
– Vanilla extract (for frosting) – 1 tablespoon
Step-by-Step Instructions for Pistachio and White Chocolate Cupcakes
Step 1: Prep the oven and liners
Preheat your oven to 350°F and line 24 muffin cups with liners.
This recipe yields two dozen cupcakes, so arrange racks in the center of the oven for even heat.
Pro Tip: Look for liners that stay upright when you spoon batter in; the batter should fill about two-thirds of each cup.
Step 2: Whisk the dry ingredients
Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
This distributes the leavening and prevents pockets of baking powder that could create uneven domes.
Pro Tip: The dry mix should look uniform and free of clumps; no visible streaks of baking powder.
Step 3: Combine the milk and vanilla
Mix the milk and vanilla in a separate small container and set aside.
This liquid will temper the batter and add a pure vanilla note.
Pro Tip: The milk mixture should smell pleasantly of vanilla and be at cool room temperature.
Step 4: Cream butter and sugar
Cream 1 cup butter and 1 cup sugar in a stand mixer for 3–4 minutes until pale and fluffy.
Proper creaming incorporates air that contributes to lift and a tender crumb.
Pro Tip: The mixture should turn noticeably paler and have a light, airy texture when ready.
Step 5: Add eggs one at a time
Add the 3 eggs one at a time, beating well after each addition so the batter stays emulsified.
If you add eggs too fast, the mixture may look curdled; keep beating until smooth.
Pro Tip: The batter should look glossy and smooth after all eggs are incorporated—no streaks of separated fat.
Step 6: Alternate dry ingredients with milk
Add the dry ingredients in three parts, alternating with the milk mixture, starting and ending with the dry ingredients.
Mix just until combined to avoid overworking gluten and creating dense cupcakes.
Pro Tip: The batter should be thick, pourable, and slightly ribbon-like when lifted with a spoon.
Step 7: Color and fold in mix-ins
Mix food coloring to the desired green hue using green with a touch of blue and yellow if needed. Fold in the white chocolate chips and chopped pistachios gently.
Avoid vigorous stirring which can deflate the batter and release too much moisture from the nuts.
Pro Tip: The batter should be evenly green with visible chips and nut pieces scattered without sinking.
Step 8: Fill and bake
Fill the muffin cups about two-thirds full and bake for 13–16 minutes. A tester inserted into the center should come out clean or with a few moist crumbs, not wet batter. Cool cupcakes completely on a wire rack before frosting.
Pro Tip: The tops should be springy to the touch and lightly golden; no sticky wet batter should cling to a toothpick.
Step 9: Heat the egg whites and sugar
For the buttercream, whisk the 4 egg whites and 1 cup sugar over simmering water until the sugar dissolves and the mixture reaches 140°F. This pasteurizes and dissolves the sugar for a smooth meringue.
Pro Tip: Rub a bit between fingers to check for sugar grains; it should feel smooth and warm.
Step 10: Whip to glossy peaks
Whip the hot egg mixture in a stand mixer to stiff, glossy peaks. This creates a stable meringue base for the buttercream.
Pro Tip: The meringue should hold a peak and have a satiny sheen—think glossy marshmallow.
Step 11: Add butter to make buttercream
Switch to a paddle attachment and gradually add the 1 pound of butter, beating until silky and smooth. Add vanilla and green food coloring to tint the buttercream. The result is a Swiss meringue buttercream that’s smooth and pipeable.
Pro Tip: If the buttercream looks curdled, continue beating; it should eventually become glossy and smooth. If it stays separated, chill slightly and re-whip.
Step 12: Frost and decorate
Frost cooled cupcakes with the buttercream and decorate with extra chopped pistachios or white chocolate shavings as desired. Serve at room temperature for best flavor and texture.
Pro Tip: The buttercream should hold peaks and pipe cleanly without melting; it should feel light when touched, not greasy.
Expert Tips for Pistachio and White Chocolate Cupcakes
– Temperature tip: Keep butter and eggs at room temperature so they emulsify cleanly; cold ingredients create a lumpy batter.
– Texture troubleshooting: If cupcakes are dense, you likely overmixed after adding flour; mix until just combined.
– Meringue care: Heat egg whites to 140°F to dissolve sugar and reduce risk; use an instant-read thermometer for accuracy.
– Buttercream meltdown: If your kitchen is warm, chill the meringue slightly before adding butter to avoid a runny frosting.
– Equipment tip: Use a stand mixer for consistent creaming and stable meringue; hand mixers can work but take longer.
– Nut distribution: Toss pistachios and white chocolate chips in a tablespoon of flour before folding to prevent sinking.
– Baking evenness: Bake on the middle rack and rotate the pan once if your oven has hot spots.
– Common mistake: Adding too much food coloring; color intensifies, so add in small increments until you reach the shade you want.
Storage & Freezing for Pistachio and White Chocolate Cupcakes
Refrigerator storage: Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
Bring to room temperature about 30–60 minutes before serving so the buttercream softens.
Freezer storage — unfrosted: Freeze cooled, unfrosted cupcakes in a single layer on a tray until solid, then transfer to a freezer bag or airtight container for up to 3 months.
Thaw in the fridge overnight, then bring to room temperature and frost before serving.
Freezer storage — frosted: Frosted cupcakes can be flash-frozen on a tray until firm, then layered with parchment and stored in an airtight container for up to 2 months.
Thaw in the fridge overnight, then bring to room temperature before serving.
Containers: Use airtight plastic containers or heavy-duty freezer bags to prevent freezer burn.
Label with date and contents to track freshness.
Variations & Substitutions for Pistachio and White Chocolate Cupcakes
Matcha Pistachio Cupcakes: Replace a tablespoon of flour with 1–2 teaspoons of culinary matcha powder and increase pistachio quantity slightly. The cupcakes will have an earthy, green tea flavor and a deeper green color without artificial dye.
Brown Butter Pistachio Cupcakes: Brown the butter before creaming and cool slightly. This adds a nutty, toasty note that enhances the pistachios and adds complexity to the crumb.
Rose Pistachio Cupcakes: Add 1/2 teaspoon rosewater to the batter and frosting and omit some vanilla if desired. The result is a floral, Middle-Eastern–inspired cupcake that pairs beautifully with pistachio.
White Chocolate Ganache Drizzle: Instead of or in addition to chips in the batter, add a spoonful of white chocolate ganache center to each cupcake before baking. You’ll get pockets of molten white chocolate that intensify the dessert.
Frequently Asked Questions About Pistachio and White Chocolate Cupcakes
Q: Can I make these cupcakes without food coloring?
A: Yes. The pistachio bits and buttercream will still read as pistachio-flavored even without dye. Expect a more muted, natural green from pistachios alone. If you want a green color without artificial dyes, try a small amount of spirulina or culinary matcha, but test the flavor impact first.
Q: Can I use roasted pistachios instead of raw?
A: You can. Roasted pistachios will give a deeper, toasted flavor and a darker fleck in the crumb. If they’re salted, rinse quickly and pat dry, then chop, to avoid adding extra salt to the batter.
Q: What causes buttercream to split or look curdled, and how do I fix it?
A: Buttercream can split if the butter is too warm when added to a cool meringue or if added too quickly. If it splits, continue whipping—often it will smooth out. If it remains separated, chill briefly to firm up the butter, then whip again slowly until smooth.
Q: Can I substitute the white chocolate chips with a different chocolate?
A: Yes, but white chocolate is sweeter and lacks cocoa solids, which balances pistachio flavor differently than milk or dark chocolate. Milk chocolate will add creaminess; dark chocolate adds bitterness and contrast. Chop bars into chunks for best melting behavior.
Q: Is it safe to use raw egg whites in frosting?
A: The egg whites are heated to 140°F with sugar, which pasteurizes and dissolves sugar, making the Swiss meringue method safe when done properly. Use an instant-read thermometer to ensure you reach 140°F for safety.
Final Thoughts on Pistachio and White Chocolate Cupcakes
Make these for celebrations or a weekend bake—the texture and flavor reward the effort.
If you want more inspiration, try the Land O’Lakes take on pistachio cupcakes with white chocolate buttercream at Land O’Lakes pistachio cupcakes recipe, or compare technique with this detailed version at She Wears Many Hats pistachio cupcakes.
For a complementary cake idea and plating inspiration, see the white chocolate and pistachio cake at Jane’s Patisserie white chocolate and pistachio cake.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Pistachio and White Chocolate Cupcakes
Ingredients
Method
- Preheat your oven to 350°F and line 24 muffin cups with liners.
- Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
- Mix the milk and vanilla in a separate small container and set aside.
- Cream the butter and sugar in a stand mixer for 3–4 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk mixture, starting and ending with the dry ingredients.
- Mix food coloring into the batter, then gently fold in the white chocolate chips and chopped pistachios.
- Fill the muffin cups about two-thirds full and bake for 13–16 minutes until a tester comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- Whisk the egg whites and sugar over simmering water until the sugar dissolves and reaches 140°F.
- Whip the mixture in a stand mixer to stiff, glossy peaks.
- Add the butter gradually, beating until silky and smooth. Add vanilla and food coloring.
- Frost cooled cupcakes with the buttercream.
- Decorate with extra chopped pistachios or white chocolate shavings as desired.
- Serve at room temperature for best flavor and texture.