Vanilla Cupcakes with Pistachio Swiss Meringue Buttercream
These vanilla cupcakes with pistachio Swiss meringue buttercream are made with a moist and tender base, filled with rich pistachio cream then topped with silky Swiss meringue frosting infused with more pistachio flavor!
One bite of these vanilla cupcakes with pistachio Swiss meringue buttercream frosting and you are going to swoon over their extraordinary taste! The vanilla cupcake is light and delicate and filled with rich pistachio cream.
They are then topped with a Swiss meringue buttercream that is silky, buttery and not overly sweet. Topped with chopped pistachio nuts, these cupcakes are a real showstopper!
Table of Contents
Why You’ll Love This Recipe
- Pistachio lovers’ dream: From the surprise pistachio filling to the creamy pistachio buttercream and a sprinkle of chopped pistachios on top, every bite bursts with flavor.
- Perfect texture: The light, fluffy cupcakes pair beautifully with the buttery, not-too-sweet pistachio Swiss meringue buttercream frosting.
- No creaming required: The simple vanilla cupcake batter is incredibly easy to make—no need to cream butter and sugar. Just whisk, mix, and bake!
Ingredients You’ll Need for Vanilla Cupcakes with Pistachio Swiss Meringue Buttercream
Cupcakes:
- Cake flour or pastry flour: For a lighter, more delicate crumb. Make your own cake flour by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.
- Baking powder, salt, and granulated sugar: The essential dry ingredients.
- Milk: Use 2% or whole milk for moisture and richness.
- Butter: Melted and cooled to room temperature for easy mixing.
- Egg: One large egg, slightly beaten and at room temperature.
- Vanilla extract: Use high-quality vanilla for the best flavor.
Filling & Frosting:
- Pistachio cream: For both the filling and the pistachio buttercream.
- Swiss meringue buttercream: Made with egg whites, granulated sugar, and butter.
How to Make Vanilla Cupcakes with Pistachio Cream
Whisk the dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt. Add the sugar and whisk again.
Combine the wet ingredients: Make a well in the center of the dry ingredients and add the milk, melted butter, beaten egg, and vanilla. Gently stir until just combined (lumps are okay).
Bake: Spoon the batter into a 6-cup muffin pan, filling each liner about ⅔ full. Bake at 350°F for 15-20 minutes or until a toothpick comes out clean with a few moist crumbs.
Fill with pistachio cream: Once the cupcakes are fully cooled, make a small hole in the center of each cupcake. Use a pastry bag to fill with pistachio cream.
Make the Pistachio Swiss Meringue Buttercream
Heat the egg whites and sugar: In a heatproof bowl over a pot of simmering water (bain-marie), whisk the egg whites and sugar until the sugar dissolves (about 15-20 minutes).
Whip the meringue: Transfer the mixture to a stand mixer and beat on medium speed until the meringue is cool, thick, and glossy.
Add butter and pistachio cream: Gradually add cubes of butter, beating continuously until fully incorporated. Add pistachio cream and beat until smooth.
Frost vanilla cupcakes. Pipe Sweet meringue unto cupcakes or use an offset spatula to frost.
Recipe Tips
- Use quality vanilla extract: Since vanilla is the main flavor in the cupcake base, use the good stuff or opt for vanilla bean paste for a more intense flavor.
- Don’t overfill the liners: Fill only ⅔ full (about 3 tablespoons of batter) to prevent overflowing.
- Make your own pistachio cream: While store-bought works, homemade pistachio cream offers the best flavor. I use this recipe!
- Butter vs. oil: Butter adds richness, but if you plan to store the cupcakes for a few days, swap some butter for oil to keep them softer longer.
- Flavor twist: Try chocolate cupcakes with pistachio cream filling and pistachio buttercream for a dessert reminiscent of the viral Dubai chocolate bar!
Garnish Ideas
- Chopped pistachios
- A drizzle of honey
- White chocolate shavings
- Green sprinkles for a festive touch
Storage Tips
- Store: Keep cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, bringing them to room temperature before serving.
- Freeze: You can freeze the cupcakes without filling or frosting. Once thawed, add the pistachio cream and buttercream for the freshest taste.
More Cupcake Recipes
- Frosted Guinness Chocolate Cupcakes
- Chocolate Cupcakes with Orange Buttercream
- Easy Banana Cupcakes with Cream Cheese Frosting
- Simple Perfect Vanilla Cupcakes
Vanilla Cupcakes with Pistachio Swiss Meringue Buttercream
Ingredients
For the Cupcakes
- 1 cup Cake/ pastry flour
- 1 teaspoon Baking powder
- 1 pinch salt
- ¼ cup +2 tablespoons Sugar
- ¼ cup +2 tablespoons Milk 2% fat – room temperature
- ¼ cup +½ tablespoon Butter – melted and cooled
- 1 large Egg (beaten) – Room temperature
- ¾ teaspoon Vanilla
For the Pistachio Swiss Meringue Buttercream
- 3 large Egg whites
- 1 cup +2 tablespoons Sugar
- 1 ¼ cup +1 ½ tablespoon Butter – soft and cut into cubes
Extras
- ½ cup Pistachio cream
- ¼ cup Pistachios – chopped
Instructions
For the Cupcakes
- Pre-heat the oven to 350℉ (180℃.) Place cupcake liners in a six cup muffin tin.
- In a large bowl whisk together the flour, baking powder and salt. Add sugar and whisk again.
- Make a well in the middle and add the milk, melted and cooled butter, beaten egg and vanilla. Gently stir to combine, it will be a bit lumpy.
- Spoon batter into the prepared pan. Bake for 15-20 minutes or until a toothpick inserted inside the cupcake will come out clean or with just a few crumbs attached. Let the cupcakes cool in the pan for 10 minutes, then move to a wire rack to cool completely.
- Make a small hole in the middle of the cupcake (but don't cut through the cupcake) and fill it with pistachio cream. Finish by frosting with the pistachio Swiss meringue buttercream and top with some chopped pistachios.
For the Pistachio Swiss Meringue Buttercream
- In a standup mixer bowl or large heat proof glass bowl add the egg whites and sugar. Place it over a pot of water over medium heat and whisk until the sugar has completely dissolved. About 15-20 minutes, or until you can feel between your fingertips when the sugar has completely dissolved and the mix is smooth.
- Beat on medium speed until the mix is completely cool and it has thickened. Add the cubes of butter a little at a time beating continuously until completely incorporated. Add the pistachio cream and beat again until combined.