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Pistachio Cardamom Cupcakes with Italian Meringue Buttercream


Makes 12 cupcakes


  •     2 eggs
  •     2/3 cup sour cream, divided
  •     1/2 teaspoon of pure vanilla extract
  •     1/2 teaspoon pure almond extract
  •     1/3 cup of unsalted, unroasted pistachios
  •     1 cup of sugar
  •     2 cups of cake flour
  •     2 teaspoons of ground cardamom
  •     1/2 teaspoon of baking powder
  •     1/2 teaspoon of baking soda
  •     1/2 teaspoon of salt
  •     1-1/2 sticks of unsalted butter, room temperature
  •     1 recipe for Italian Meringue Buttercream


Step 1: Preheat oven to 350 degrees F.  Line cupcake pan with 12 cupcake liners.

Step 2: In a medium bowl, whisk eggs, 3 tablespoons of the sour cream, vanilla, and almond extract, just until lightly combined.

Step 3: In a food processor, process the pistachios with the sugar until finely ground but not to a powder.

Step 4: In the bowl of a stand mixer fitted with the flat beater, mix the flour, pistachio mixture, baking powder, baking soda, salt, and cardamom on low speed for 30 seconds.

Step 5: Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.

Step 6: Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.


Step 7: Place into cupcake papers, and bake for 16-20 minutes, until a cake tester comes out clean (no crumbs) in a 350 degree oven. Let cool on a wire rack.

Step 8: Frost with Italian Meringue Buttercream.

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