What’s so special about a Pistachio Cupcake you ask…

Pistachios have been an item of high esteem since the dawn of time; the Pistacia Vera tree was first noted during the reign of King Merodach-Baladan II at the Hanging Gardens of Babylon (700 BCE). It’s delicious existence was also illustrated in the bible by patriarch Jacob (Israel) to his son Judah as one of the finest commodities in the land of Canaan.

“Then their father Israel said to them, If it must be, then do this: Put some of the best products of the land in your bags and take them down to the man as a gift—a little balm and a little honey, some spices and myrrh, some pistachio nuts and almonds.” -Genesis 43:11  (NIV)


With two puissant men of both good and evil character proclaiming the excellence of this cousin of the cashew we shouldn’t need to further persuade you of this culinary nuts supremacy howbeit if you are yet hesitant here are a few last pieces of propaganda for the Pistachio.

  • During cultivation the pistachio can subsist temperature ranges of 14 degrees to 118 degrees Fahrenheit .
  • The biannual production of each individual Pistacia Vera tree is 50,000 pistachio nuts.
  • Pistachios are most commonly eaten in the raw but are also enjoyed roasted, salted, churned into a nut butter, in ice cream, or used in baked goods.
  • Pistachio shells are an ingenious source for upcycling, used in the bottom of planter boxes for irrigation, in firepits for kindling, or in composting these shells can maintain their structure for up to a year before fully decomposing.
  • Research from Pennsylvania State University shows that consumption of pistachio reduced levels of low-density lipoprotein (LDL cholesterol) while increasing antioxidant levels.
  • Pistachios provide good energy for the body-

Amount Per 1 cup (123 g)
Calories 691
Total Fat 56 g
Saturated fat 7 g
Polyunsaturated fat 17 g
Monounsaturated fat 29 g
Sodium 1 mg
Potassium 1,261 mg
Total Carbohydrate 34 g
Dietary fiber 13 g
Sugar 9 g
Protein 25 g
Vitamin A 10% Vitamin C 11% Calcium 12% Iron 26% Vitamin B-6 104% Magnesium 37%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notice: For this recipe of Pistachio Cake or Cupcakes we will be making pistachio “marzipan”. We wont use all of the marzipan in one round of batter.

Pistachio “Marzipan” Ingredients

147 g | 5oz | 1 cup Pistachios (blanched, unsalted)
222 g | 8oz | 1 cup Granulated Sugar
30 g | 1oz | 1.5 tbsp Light Corn Syrup (Karo)
75 g | 2.5oz | 1/3 cup Water
55 g | 2oz | 1/4 cup Canola Oil


  1. In sauce pot over medium add sugar, syrup and water and bring to a boil for 2 minutes to remove some of the humidity.
  2. Grind pistachio in food processor until even crumb consistency.
  3. Add hot sugar mixture to nuts in processor, pulse until fully combined.
  4. Spread on marble or glass casserole dish to cool.
  5. After pistachio “marzipan” has chilled it can be wrapped and stored in an airtight container for up to two weeks.


Pistachio Cake Ingredients

170 g | 6oz | 1 .5 cup Pistachio Marzipan
55 g | 2oz | 1/4 cup Canola Oil
181 g | 6.5oz | 1.5 cups Cake Flour
240 g | 8.5oz | 1.5 cups Self Rising Flour
204 g | 7oz | 1 cup Granulated Sugar
114 g |4oz | .5 cup Butter, unsalted (room temp)
4 Lg Eggs
240 g | 8.5oz | 1 cup Whole Milk
5 g | .17oz | 1 tsp Vanilla Extract (Madagascar is best)


  1. Adjust oven racks evenly and preheat oven to 350 degrees Fahrenheit.
  2. Line cupcake trays with two dozen liners or grease and lightly flour two 9inch cake rounds.
  3. In food processor, blend pistachio marzipan and oil until completely incorporated. Set the thick paste aside.
  4. In stand mixer fitted with paddle attachment or in hand mixer combine both flours and sugar.
  5. With pistachio paste in hand and mixture of dry ingredients on low speed, start pinching off small pieces of pistachio paste and adding it to the dry ingredients little by little dropping them in to the mixing bowl. Once half of the paste is mixed in turn the mixer up to medium-low and continue adding piece by piece until all of the paste is incorporated and the mixture resembles wet sand.
  6. With room temperature butter repeat the same steps as previously done with the pistachio paste on medium-low speed.
  7. Add the eggs into the wet-sand-like mixture one at a time until just combined taking note not to over mix.
  8. Turn off mixer, lower the bowl, and scrape down sides and paddle of bowl.
  9. On low speed, gradually pour milk and vanilla extract into batter, mix until only fully combined.
  10. Fill cupcake liners proportionally with a large cookie scoop (3tablespoons or it may say #20 on the lever, can also be done with a double of #40 scoop).  {{Or}}  Evenly divide batter amongst two greased and lightly floured cake pan rounds.
  11. Bake cupcakes 20-25 minutes at 350 degrees Fahrenheit until inserting a toothpick and it comes out clean. (I prefer 23 minutes in my oven, remember that the pans conduct heat which leads to carryover baking or over cooking after removed from the oven.) Cool on elevated rack for heat ventilation. {{Or}}  Bake both cake rounds on center rack for 20 minutes and then rotate them to ensure even cooking. Bake for an additional 15-20 minutes or until inserting a toothpick into the center of the cake and it comes out clean ( Again, remember that the pans conduct heat which leads to carryover baking or over cooking after removed from the oven.). Cool on elevated rack for heat ventilation.

We frost our pistachio cupcakes with a classic vanilla buttercream dyed green and sprinkle them with whole salted pistachios. As it stands, we do not currently have our buttercream recipe up on this site so we would direct you to queen of the home, Mrs. Martha Stewart for a quality Buttercream recipe or a Magnolia Bakery Buttercream reicipe.








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