Pistachio cupcakes

Pistachio cupcakes

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(40 ratings)

Prep: 25 mins Cook: 25 mins


Makes 12
Turn any gathering into a special occasion with these glamorous cupcakes for grown-ups

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal326
  • fat16g
  • saturates7g
  • carbs45g
  • sugars36g
  • fibre0g
  • protein4g
  • salt0.34g


  • 100g pistachios
  • 140g golden caster sugar
  • 140g butter, very soft



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g self-raising flour
  • 5 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • edible glitter, to decorate

For the icing

  • 250g icing sugar, sifted
  • mint green food colouring


  1. Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.

  2. For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing – just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon – being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

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Comments, questions and tips

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23rd Aug, 2017
I made these recently for cricket teas and they went down a storm. I followed the recipe to the letter and was congratulated on the taste and appearance of the cakes - said they looked professional!!
Mollie Crockett's picture
Mollie Crockett
11th Jan, 2017
Not great!! I made these for a party I noticed only one had gone so I asked who it was and they said it wasn't very nice so I had a little try I wasn't to fussed either so I decided to make them again and put some chocolate chips in side them and drizzle some melted chocolate over the top. So moorish after adding chocolate!!
30th May, 2015
Excellent recipe. Following another comment about the all in one method I also added one teaspoon of baking powder to help things along. Made 12 very light and very tasty cupcakes. Used a different topping as I wanted to try out a new piping method. Will definitely be making these again.
14th Mar, 2015
Followed the recipe exactly and these turned out brilliantly! I also made 14 from the mixture (probably could have been 12 if I'd been a bit more generous), I kept the pistachios in the mixture quite chunky which was nice. The amount of icing in the recipe wasn't enough, so I had to make more, but that was fine. They are easy to decorate and look neat and professional for someone who isn't great at icing, like me! I highly recommend them.
1st Feb, 2015
I tried making this, followed the recipe to a T, these were horrible! I was really looking forward to it based on the reviews and don't know what I did wrong. They didn't rise and tasted awful and dense. Should try and get some Jel-O from US instead perhaps.
Mollie Crockett's picture
Mollie Crockett
11th Jan, 2017
I would try with chocolate I found them the same
marmiteetponpon's picture
20th Apr, 2014
check this nice cupcake recipe with bird nest decoration on marmite et ponpon http://marmiteetponpon.com/2014/04/20/bird-nest-cupcake-happy-easter/
28th Feb, 2013
Used buttercream icing instead and also worked beautifully. Gorgeous recipe made for my mums birthday. Thank you.
27th Jan, 2013
Mixture made me 14, they were light and fluffy and very tasty. For a healthier option I used half wholemeal and half regular self-raising flour and the cupcakes still rose perfectly. They took 25+ minutes to cook for me. I had a cupcake tray but put cake cases inside it still, when cooked and taken out of this cupcake case there were oils that had seeped though the cupcake cases. Will be baking these again.
14th Dec, 2012
This was great! Didn't use icing sugar. Instead whipped some cream, with a bit of sugar and ground cardomom + saffron to top the cakes. It was exceptional!


18th Jul, 2014
Has anyone made a cake using this mix? Im going to try tonight for my mums birthday but just wondering if anyone has tried it?
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