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Two vanilla cupcakes with pistachio Swiss meringue buttercream surrounded by sprinkles.

Vanilla Cupcakes with Pistachio Swiss Meringue Buttercream

Erika Marucci
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!
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Prep Time 50 minutes
Cook Time 20 minutes
cooling time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes
Calories 700 kcal

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.

Notes

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.
You can freeze the cupcakes without filling or frosting. Once thawed, add the pistachio cream and buttercream for the freshest taste.

Nutrition

Calories: 700kcalCarbohydrates: 59gProtein: 7gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 154mgSodium: 486mgPotassium: 142mgFiber: 1gSugar: 43gVitamin A: 1501IUVitamin C: 0.3mgCalcium: 80mgIron: 1mg
Keyword cupcakes, pistachio buttercream, pistachio swiss meringue, swiss meringue, vanilla cupcakes
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