Pistachio Cupcakes with Italian Meringue Buttercream

If you’re a fan of pistachios, these Pistachio Cupcakes with Italian Meringue Buttercream are about to become your new obsession. Moist, fluffy pistachio cupcakes topped with a dreamy Italian meringue buttercream—what’s not to love?
These Pistachio Cupcakes are perfect for any occasion, from birthdays to bridal showers or just because you deserve a treat. The Italian meringue buttercream is silky, not too sweet, and pairs beautifully with the nutty flavor of the cupcakes. Let’s get baking!
Why You’ll Love This Pistachio Cupcakes Recipe
These cupcakes are a showstopper, and here’s why you’ll love them:
- Nutty and flavorful: The pistachio flavor shines through in every bite, thanks to ground pistachios in the batter.
- Perfectly moist: These cupcakes are tender and fluffy, with just the right amount of sweetness.
- Elegant and impressive: The Italian meringue buttercream is smooth, glossy, and looks like it came from a fancy bakery.
Whether you’re a seasoned baker or a beginner, this recipe is approachable and fun. Let’s dive in!
How to Make It
Making these Pistachio Cupcakes with Italian Meringue Buttercream is a fun and rewarding process. Let’s break it down into simple steps.
Start by preheating your oven and lining a cupcake pan with liners. In a bowl, whisk together the dry ingredients—flour, finely ground pistachios, baking powder, and salt. In another bowl, cream softened butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined. For that signature pistachio color, add a drop or two of green food gel. Divide the batter evenly among the cupcake liners and bake until golden and springy.
While the cupcakes cool, make the Italian meringue buttercream. Heat sugar and water in a saucepan until it reaches 240°F (115°C) on a candy thermometer. Meanwhile, whip egg whites to stiff peaks in a stand mixer.
Slowly pour the hot syrup into the egg whites while whipping, then continue whipping until the meringue cools to room temperature.
Add softened butter, one piece at a time, until the buttercream is smooth and silky. Finish with vanilla extract and a pinch of salt.
Once the cupcakes are completely cool, pipe the buttercream on top using a piping bag and your favorite tip.
Garnish with chopped pistachios for a beautiful finishing touch.
And there you have it—gorgeous, nutty, and utterly delicious Pistachio Cupcakes with Italian Meringue Buttercream!

Make Ahead Method
These cupcakes are perfect for planning ahead, whether you’re hosting a party or just want to spread out the work. Here’s how to do it:
Unfrosted Cupcakes
- You can bake the cupcakes up to 2 days in advance. Once completely cooled, store them in an airtight container at room temperature. If your kitchen is warm or humid, you can refrigerate them, but bring them to room temperature before frosting.
Italian Meringue Buttercream
- The buttercream can be made up to 3 days ahead. Store it in an airtight container in the fridge. When you’re ready to use it, let it come to room temperature, then re-whip it in a stand mixer or with a hand mixer until smooth and fluffy. If it looks curdled at first, don’t worry—just keep whipping, and it will come together.
Frosted Cupcakes
- Once frosted, the cupcakes can be stored in the fridge for up to 2 days. Place them in an airtight container or cover them loosely with plastic wrap to prevent the buttercream from drying out. Let them come to room temperature before serving for the best texture and flavor.
Freezing Option
- Unfrosted cupcakes freeze beautifully. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature before frosting.
- The buttercream can also be frozen for up to a month. Store it in an airtight container, then thaw in the fridge overnight and re-whip before using.
Pro Tips
Here are some expert tips to ensure your Pistachio Cupcakes with Italian Meringue Buttercream turn out perfect every time:
For the Cupcakes:
- Weigh Your Ingredients: Use a kitchen scale for the most accurate measurements, especially for the pistachios and flour. This ensures consistent results.
- Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to dense cupcakes.
- Room-Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps the batter come together smoothly and evenly.
- Add a Touch of Green: Use green food gel (not liquid food coloring) to enhance the pistachio color without affecting the batter’s consistency.
For the Italian Meringue Buttercream:
- Use a Candy Thermometer: This is essential for getting the sugar syrup to the right temperature (240°F/115°C).
- Whip the Egg Whites Thoroughly: The meringue should be glossy and hold stiff peaks before adding the syrup.
- Add the Butter Slowly: Add the softened butter one piece at a time, and don’t panic if the mixture looks curdled at first—it will come together with continued whipping.
- Adjust the Consistency: If the buttercream is too thick, add a splash of heavy cream. If it’s too thin, refrigerate it for 10-15 minutes, then re-whip.
For Decorating:
- Use a Piping Bag: A large star tip (like Wilton 1M) creates beautiful, professional-looking swirls.
- Garnish with Pistachios: Chopped pistachios add a lovely crunch and make the cupcakes look extra special.
- Chill Before Serving: If your kitchen is warm, chill the frosted cupcakes for 10-15 minutes before serving to help the buttercream set.

General Tips:
- Practice Patience: Italian meringue buttercream takes time, but the results are worth it. Don’t rush the process!
- Troubleshooting Curdled Buttercream: If your buttercream looks curdled, it’s likely because the meringue was too warm or the butter was too cold. Keep whipping—it will smooth out.
- Experiment with Flavors: Add a drop of almond extract to the cupcake batter or a splash of rose water to the buttercream for a unique twist.
Storage Options
- Unfrosted Cupcakes: Store in an airtight container at room temperature for up to 2 days.
- Frosted Cupcakes: Store in the fridge for up to 2 days. Let them come to room temperature before serving.
- Buttercream: Store in the fridge for up to 3 days or freeze for up to a month. Re-whip before using.
Tools For This Recipe
- Food processor for grinding pistachios.
- Stand mixer or hand mixer for the cupcakes and buttercream.
- Cupcake pan and liners for baking.
- Candy thermometer for the Italian meringue buttercream.
- Piping bag and tip for decorating.
FAQs!
Can I use almond flour instead of pistachio flour?
Yes, but you’ll lose the pistachio flavor. If you do this, add a drop of pistachio extract to the batter.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Why did my buttercream curdle?
This can happen if the meringue is too warm or the butter is too cold. Keep whipping—it will come together!
Variations and Substitutions
- Swap pistachios for almonds or hazelnuts.
- Add a layer of raspberry jam in the center of each cupcake before frosting.
- Use cream cheese frosting instead of Italian meringue buttercream for a tangy twist.
- For a vegan version, try using aquafaba (chickpea water) instead of egg whites in the buttercream.

Let’s Wrap It Up!
These Pistachio Cupcakes with Italian Meringue Buttercream are a nutty, elegant treat that’s sure to impress. They’re perfect for any occasion, and the combination of moist cupcakes and silky buttercream is simply divine.
I’d love to hear how they turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.

Pistachio Cupcakes with Italian Meringue Buttercream
Ingredients
For the Cupcakes:
- 1 cup 120g all-purpose flour
- ½ cup 50g shelled pistachios, finely ground
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 120ml buttermilk, room temperature
- 1-2 drops green food gel optional
For the Italian Meringue Buttercream:
- 4 large egg whites about 120g, room temperature
- 1 cup 200g granulated sugar
- ¼ cup 60ml water
- 1 ½ cups 340g unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- ¼ cup 30g chopped pistachios
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
- Alternately add the dry ingredients and buttermilk, mixing until just combined. Add green food gel if using.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Make the Buttercream:
- In a small saucepan, combine the sugar and water. Heat over medium heat until the syrup reaches 240°F (115°C) on a candy thermometer.
- While the syrup cooks, whip the egg whites to stiff peaks in a stand mixer.
- Slowly pour the hot syrup into the egg whites while whipping on high speed. Continue whipping until the meringue cools to room temperature.
- Add the butter, one piece at a time, mixing until smooth. Add the vanilla and salt.
Assemble and Decorate:
- Pipe the buttercream onto the cooled cupcakes using a piping bag and tip.
- Garnish with chopped pistachios.