Pistachio Vegan Cupcakes with Green Frosting
Pistachios make these cupcakes taste like fancy bakery treats without the dairy or eggs. The natural oils keep everything moist while adding that distinct nutty flavor.
Ground pistachios work better than chopped ones here. They blend into the batter smoothly and create an even crumb.
Why Cashew Cream Creates Silky Frosting
Soaked cashews blend into the smoothest vegan frosting base. Soak them for at least 4 hours or use boiling water for 15 minutes if you’re short on time. The longer soak creates a more neutral flavor that lets the pistachio shine through.
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Getting Pistachio Flour Just Right
Pulse shelled pistachios in your food processor until they’re fine but not oily. Stop before they turn into butter. You want a texture like almond flour – powdery with tiny pieces. This takes about 30-45 seconds in most processors.
Temperature Controls Your Cupcake Texture
Room temperature ingredients mix together without overworking the batter. Cold non-dairy milk won’t blend properly with oil. Let everything sit out for 30 minutes before you start mixing. Your cupcakes will be lighter and more tender.
Preventing Grainy Cashew Frosting
- Blend frosting for a full 3 minutes even if it looks smooth after 1 minute – this eliminates any grittiness from the cashews.
- Chill frosted cupcakes for 15 minutes before serving to let the frosting set properly and develop the best texture.
Frequently Asked Questions
Will regular pistachios work instead of unsalted ones?
Salted pistachios will make your cupcakes too salty. Always use unsalted pistachios, or rinse salted ones and dry them completely before grinding.
How long do these stay fresh?
Store frosted cupcakes covered in the refrigerator for up to 3 days. Bring to room temperature 30 minutes before serving for best flavor.
Do I need a high-speed blender for the frosting?
A regular blender works but takes longer. Blend in smaller batches and scrape down sides frequently to get the cashews completely smooth.
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Pistachio Vegan Cupcakes with Green Frosting
Ingredients
Frosting
Equipment Needed
- 12-cup muffin tin
- Paper cupcake liners
- Food processor
- High-speed blender
- Electric mixer
- Large mixing bowl
- Wire cooling rack
Instructions
- Prepare equipment: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. Drain and rinse soaked cashews, then set aside.
- Make pistachio flour: Pulse shelled pistachios in food processor for 30-45 seconds until they form a fine flour texture. Stop before they become oily or turn into butter.
- Mix dry ingredients: Whisk together flour, pistachio flour, sugar, baking powder, and salt in a large bowl until evenly combined.
- Combine wet ingredients: Combine almond milk, oil, vanilla, and apple cider vinegar in a separate bowl. Whisk until smooth and slightly foamy.
- Make cupcake batter: Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix – a few lumps are fine.
- Bake cupcakes: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes until a toothpick inserted in center comes out clean.
- Cool cupcakes: Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely before frosting, about 30 minutes.
- Make frosting base: Blend drained cashews, powdered sugar, coconut cream, lemon juice, and salt in high-speed blender until completely smooth, about 2-3 minutes.
- Finish frosting: Add chopped pistachios and green food coloring to frosting. Pulse briefly to combine while keeping pistachio pieces visible.
- Assemble and serve: Pipe or spread frosting onto cooled cupcakes. Garnish with extra chopped pistachios if desired. Serve immediately or refrigerate up to 3 days.
Nutrition Facts
Per Serving (1 cupcake)
