Easy Pistachio Cupcakes (Eggless, Vegan substitutions)

5 from 4 votes

Easy, made from scratch pistachio cupcakes with ground pistachios and without eggs

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American, Indian, middle eastern

Keyword: Pistachio cupcakes, Pistachio cupcakes from scratch

Servings: cupcakes

Calories: 336kcal

1 cup all purpose flour 125 g
3/4 cup sugar 160 g - sifted
1/2 cup butter 4 oz/113 g - softened (or vegan substitute Earth Balance)
1 cup roasted pistachios ground finely 110 g - I left some chunks in the mix, optional per taste
1/2 tsp vanilla extract 2.5 ml
1 tsp almond extract 5 ml
1/4 tsp salt 2 g
2 tsp baking power 8 g
1 cup whole milk 8 oz or soy milk (sugar free)
1 tbsp apple cider vinegar 15 ml - white vinegar can be substituted

Roast pistachios and grind into powder. Use 2 tbsp of the flour while grinding to prevent pistachio mixture from becoming pasty.
Sift together all dry ingredients except sugar.
Mix milk with vinegar.
Beat butter on medium until creamy. Slowly beat in sugar until all is incorporated. Beat in extracts.
Alternating between dry ingredients and milk, slowly beat into butter/sugar mixture until all is combined.
Heat oven to 350F and line cupcake tin with liners. Pour cupcake batter into liners to about 3/4 full.
Bake for 18-22 minutes. Check with toothpick to ensure fully baked. Let cool completely before icing so they set up properly.

Microwave heavy cream, butter and chocolate chips for 1 minute. Whisk briskly to combine and set aside to let cool. It will thicken as it cools. Once cupcakes are cooled, core the cupcakes and fill them.

Sifting makes the cupcakes lighter and fluffier. If you skip, they still taste good, just a little more dense.