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Pistachio Cupcakes with White Chocolate Buttercream

Pistachio Cupcakes with White Chocolate Buttercream

Tender pistachio cupcakes filled with cherry compote and frosted with white chocolate Swiss meringue buttercream. Perfect for a birthday, dinner party dessert or any day that ends in Y really.

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1 hr 45 min
Prep Time
02 hrs 15 min
Total Time



2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1 cup shelled pistachios, toasted

1 cup Land O Lakes® Butter, softened

4 large Land O Lakes® Eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup milk

Cherry Compote

2 tablespoons water

1 tablespoon cornstarch

2 cups frozen cherries, thawed, coarsely chopped

1/3 cup sugar

2 tablespoons lemon juice


1 1/3 cups sugar

6 large Land O Lakes® Eggs (whites only)

2 cups (1 pound) Land O Lakes® Butter, softened

4 (1-ounce) squares white chocolate, melted, cooled slightly

1 teaspoon vanilla extract

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

  2. STEP 2

    Combine flour, baking powder and salt in bowl; set aside.

  3. STEP 3

    Place 1/2 cup sugar and 1 cup pistachios into small food processor bowl fitted with metal blade; process until finely ground.

  4. STEP 4

    Combine pistachio mixture, remaining 1 cup sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.

  5. STEP 5

    Divide batter evenly among paper baking cups. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.

  6. STEP 6

    Combine water and cornstarch in bowl; set aside.

  7. STEP 7

    Combine cherries, 1/3 cup sugar and lemon juice in 1-quart saucepan. Bring to a boil over low heat. Add cornstarch mixture, stirring until mixture thickens. Remove from heat. Cool completely.

  8. STEP 8

    ​Heat water in saucepan over medium heat until it comes to a gentle boil.

  9. STEP 9

    ​Place 1 1/3 cups sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.

  10. STEP 10

    Add 2 cups butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add melted white chocolate and 1 teaspoon vanilla; beat until mixture is smooth.

  11. STEP 11

    Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Spoon about 2 teaspoons cherry filling into each hole.

  12. STEP 12

    Frost or pipe frosting onto cupcakes. Sprinkle frosting with chopped pistachios.

Tip #1

A 1-inch diameter melon baller or kiwi spoon makes a perfect well for filling.

Nutrition (1 cupcake)

470 Calories
29 Fat (g)
95 Cholesterol (mg)
310 Sodium (mg)
48 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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And don't forget to tag us @landolakesktchn.

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