Pistachio and White Chocolate Cupcakes
Indulge in these gourmet Pistachio and White Chocolate Cupcakes. The nutty crunch of raw pistachios meets the creamy sweetness of white chocolate chips, all topped with a professional-grade Swiss Meringue Buttercream that melts in your mouth. Perfect for spring celebrations or as a sophisticated emerald-themed treat.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 65 minutes
- Yield: 24 cupcakes
- Cuisine: American
Ingredients
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
Instructions
Preheat oven to 350°F and line 24 muffin cups with liners.
Whisk flour, baking powder, and salt in a medium bowl.
Mix milk and vanilla in a separate small container.
Cream 1 cup butter and 1 cup sugar in a stand mixer for 3-4 minutes until pale.
Add 3 eggs one at a time, beating well after each addition.
Add dry ingredients in 3 parts, alternating with the milk mixture, starting and ending with dry.
Mix in food coloring to desired green hue. Fold in chocolate chips and pistachios.
Fill muffin cups and bake for 13-16 minutes until a tester comes out clean. Cool completely.
Whisk 4 egg whites and 1 cup sugar over simmering water until it reaches 140°F.
Whip the hot egg mixture to stiff, glossy peaks in a stand mixer.
Switch to a paddle attachment and gradually add 1 pound of butter, beating until silky and smooth.
Add vanilla and green food coloring to the buttercream. Frost cooled cupcakes and decorate.
Notes
• Ensure the butter for the buttercream is room temperature but not melty for the best texture.
• If the buttercream looks curdled, keep beating; it will eventually come together.
• Use high-quality white chocolate chips for the best flavor profile.
• Store in an airtight container for up to 3 days.