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Pistachio and white chocolate cupcakes with festive decorations

Pistachio and White Chocolate Cupcakes

These delightful cupcakes combine a vibrant green hue with a buttery crumb enriched by chopped pistachios and pockets of sweet white chocolate, topped with a silky Swiss-style buttercream.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups All-purpose flour Spoon and level when measuring to avoid dense cakes.
  • 2 teaspoons Baking powder Provides leavening.
  • 1/2 teaspoon Kosher salt Enhances flavor.
  • 3/4 cup Whole milk At cool room temperature.
  • 2 teaspoons Vanilla extract Adds flavor.
  • 1 cup Granulated sugar Sweetens cupcakes.
  • 1 cup Unsalted butter, room temperature Real butter for best results.
  • 3 large Eggs, room temperature Condition ensures proper emulsification.
  • 1 tablespoon Food coloring Green, blue, and yellow to achieve desired hue.
  • 1 cup White chocolate chips Melts against the nutty bits.
  • 3/4 cup Raw pistachios, finely chopped Buy unsalted, shelled pistachios.
  • 4 large Egg whites, room temperature Used for Swiss-style buttercream.
  • 1 cup Granulated sugar (for frosting) Sweetens buttercream.
  • 1 pound Unsalted butter, room temperature (for frosting) Stick to high-fat butter.
  • 1 tablespoon Vanilla extract (for frosting) Adds flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F and line 24 muffin cups with liners.
  2. Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
  3. Mix the milk and vanilla in a separate small container and set aside.
  4. Cream the butter and sugar in a stand mixer for 3–4 minutes until pale and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk mixture, starting and ending with the dry ingredients.
  7. Mix food coloring into the batter, then gently fold in the white chocolate chips and chopped pistachios.
  8. Fill the muffin cups about two-thirds full and bake for 13–16 minutes until a tester comes out clean.
  9. Cool cupcakes completely on a wire rack before frosting.
Buttercream Preparation
  1. Whisk the egg whites and sugar over simmering water until the sugar dissolves and reaches 140°F.
  2. Whip the mixture in a stand mixer to stiff, glossy peaks.
  3. Add the butter gradually, beating until silky and smooth. Add vanilla and food coloring.
Assembly
  1. Frost cooled cupcakes with the buttercream.
  2. Decorate with extra chopped pistachios or white chocolate shavings as desired.
  3. Serve at room temperature for best flavor and texture.

Notes

Cupcakes can be stored in an airtight container in the fridge for up to 5 days or frozen for longer storage. Consider variations like matcha or brown butter for different flavor profiles.