St. Patrick'S Day Cupcakes With White Chocolate And

Name: St. Patrick'S Day Cupcakes With White Chocolate And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cup whole milk; 2 teaspoons vanilla extract; 1 cup sugar; 1 cup (2 sticks) unsalted butter, room temperature; 3 large eggs, room temperature; Green, blue, and yellow food coloring; 1 cup white chocolate chips; 3/4 cup raw pistachios, finely chopped; 4 large egg whites, room temperature; 1 cup sugar; 1 pound (4 sticks) unsalted butter, room temperature; 1 tablespoon vanilla extract; Green, blue, and yellow food coloring; Gold luster dust and/or decorative sprinkles (optional); A pastry bag or resealable plastic bag; a large round pastry tip

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
2 teaspoons vanilla extract
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs, room temperature
Green, blue, and yellow food coloring
1 cup white chocolate chips
3/4 cup raw pistachios, finely chopped
4 large egg whites, room temperature
1 cup sugar
1 pound (4 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
Green, blue, and yellow food coloring
Gold luster dust and/or decorative sprinkles (optional)
A pastry bag or resealable plastic bag; a large round pastry tip

1
["Position racks in top and bottom thirds of oven; preheat to 350u00b0F. Line 2 standard 12-cup muffin tins with liners. Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in a small bowl or measuring cup.", "Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, scraping down sides, until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating to blend after each addition.", "Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Beat in food coloring until you reach desired green color. Fold in chocolate chips and pistachios.", "Divide batter among muffin cups. Bake cupcakes, rotating baking sheets front to back and top to bottom halfway through, until tops are firm and lightly browned and a tester inserted into the center comes out clean, 13-16 minutes. Transfer pans to wire racks and let cool.", "Lightly whisk egg whites and sugar in a medium bowl set over a saucepan of simmering water until hot to the touch or a candy thermometer registers 140u00b0F.", "Pour hot egg whites mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form. Meanwhile, cut butter into 2"" pieces. (The butter should be slightly moist on the outside but cold inside.)", "Fit stand mixer with paddle attachment. Add half of butter to bowl. Pulsate (turn on and off) mixer several times until meringue covers butter completely. Add remaining butter and pulsate mixer several more times. Beat on lowest speed, then slowly increase speed every 10 seconds to medium-high. Continue to beat until mixture begins to look light and fluffy. Stop mixer, scrape bowl, then reduce speed to low. Add vanilla and continue to beat on low speed 45 seconds. Increase speed to medium-high and beat until smooth, 45-60 seconds. Add food coloring and mix until you reach desired color.", "Frost each cupcake with a swirl of buttercream, then dust with gold luster dust, if using. Top with sprinkles, if using.", "Unfrosted cupcakes can be made 3 days ahead; cover tightly and store at room temperature. Frosted cupcakes can be made 3 days ahead; cover tightly and chill."]

2356

kcal

Calories

170

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 3/4 cup whole milk, and more.

Yes, St. Patrick'S Day Cupcakes With White Chocolate And Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

St. Patrick'S Day Cupcakes With White Chocolate And Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions