Pistachio Cupcakes with Vanilla Buttercream

🍰 Basic Steps for Baking Success

1. Read the Recipe (Twice!)
   • This is the most important step! Understand the full process before you start.
   • Tip: Check the required pan size and the oven temperature.
2. Mise en Place (Gather and Prep)
   • French for “everything in its place.” Get all your ingredients out and measured before you start mixing.
   • Critical: Many recipes require ingredients like butter and eggs to be at room temperature for the best texture. Set them out ahead of time!
3. Preheat the Oven
   • Set your oven to the temperature required by the recipe. It can take 15–30 minutes to fully reach the correct temperature.
4. Prepare the Pans
   • Grease and/or flour your baking pan(s), or line them with parchment paper (as the recipe instructs) to prevent sticking.
5. Mix the Dry Ingredients
   • In a bowl, whisk together the flour, leavening agents (baking soda/powder), and salt. This ensures they are evenly distributed.
6. Mix the Wet Ingredients
   • Often, you will cream the fat (butter) and sugar together until light and fluffy. This incorporates air, which helps the baked good rise.
   • Then, add in other wet ingredients like eggs and vanilla.
7. Combine Wet and Dry
   • Gently add the dry ingredients to the wet ingredients in small amounts, mixing until just combined.
   • Don’t Overmix! Overmixing develops too much gluten, which can make things tough and dense.
8. Bake
   • Pour the batter into the prepared pan(s) and place them in the preheated oven.
   • Avoid opening the oven door until near the end of the suggested baking time to keep the temperature steady.
9. Test for Doneness & Cool
   • A classic test: Insert a toothpick into the center. If it comes out clean (or with a few moist crumbs), it’s done.
   • Let the baked item cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

⭐ Great Starter Recipes

If you’re a beginner, starting with simple recipes can build your confidence quickly!

• Cookies: Chocolate chip cookies or simple shortbread (easy to mix, not much fuss with rising).
• Quick Breads: Muffins, brownies, or banana bread (often mixed in one bowl and don’t require kneading).
• One-Bowl Cakes: Simple chocolate or vanilla cakes that combine all ingredients quickly.

💚 Pistachio Cupcakes

🧁 Ingredients

Component	Amount	Ingredient	Notes
Dry Mix	1 box	White Cake Mix (standard 15.25 oz size)
	1 (3.4 oz) pkg	Instant Pistachio Pudding Mix (dry)	Gives flavor, moisture, and color
Wet Mix	4 large	Eggs	At room temperature is best
	43​ cup	Vegetable Oil
	21​ cup	Milk	Whole milk recommended
	21​ cup	Sour Cream	At room temperature is best
	21​ tsp	Almond Extract	Enhances the pistachio flavor
Optional	21​ cup	Chopped Pistachios	For extra crunch in the batter

Export to Sheets

📋 Instructions

1. Prep: Preheat your oven to 350∘F (175∘C). Line a 12-cup muffin pan with paper liners.
2. Combine Dry: In a large bowl, whisk together the white cake mix and the dry pistachio pudding mix.
3. Combine Wet: Add the eggs, oil, milk, sour cream, and almond extract to the bowl. Beat with an electric mixer on medium speed until the mixture is smooth and thick (about 2 minutes).
4. Fold (Optional): If using, gently fold in the 21​ cup of chopped pistachios by hand.
5. Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about 32​ full.
6. Time: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

☁️ Vanilla Buttercream Frosting

🍦 Ingredients

Component	Amount	Ingredient	Notes
	1 cup	Unsalted Butter, softened	Must be at room temperature
	4 cups	Powdered Sugar (Confectioners’ Sugar)
	1 Tbsp	Pure Vanilla Extract
	21​ tsp	Salt	Balances the sweetness
	2–3 Tbsp	Heavy Cream or Milk	Use as needed to reach desired consistency
Garnish	Chopped Pistachios	For sprinkling on top

Export to Sheets

📋 Instructions

1. Beat Butter: In a large mixing bowl, beat the softened butter with an electric mixer until it is light and creamy (about 1–2 minutes).
2. Add Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined, then beat on medium speed.
3. Flavor: Add the vanilla extract and salt.
4. Adjust Consistency: Add 2 tablespoons of heavy cream or milk. Beat until the frosting is smooth, fluffy, and spreadable. Add the remaining tablespoon of cream if the frosting seems too stiff.
5. Frost: Once the cupcakes are completely cool, pipe or spread the vanilla buttercream on top.
6. Garnish: Sprinkle with chopped pistachios for decoration.

Enjoy the Pistachio Cupcakes