Cardamom Pistachio Cupcakes with Chai Buttercream Posted on 9 Aug 12:33 , 0 comments

Although this is a gorgeous photo of these cupcakes, the picture doesn't begin to match the extreme deliciousness you will experience with each bite.  


  • 1 cup pistachios
  • 1 1/8 cup flour
  • 2 teaspoons ground cardamom
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup butter
  • 1 tablespoon lemon zest
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup butter
  • 6 cups powdered sugar
  • 1/4 cup Dona Chai


  1. Preheat the oven to 350-degrees
  2. Line a 12-cup muffin pan and a 6-cup muffin pan with greased paper liners
  3. Grind pistachios in a food processor with half of the flour, until the mixture is as fine as flour
  4. Sift through a sieve and return any larger chunks to the food processor. Grind with the remainder of the flour
  5. In a large bowl, mix flour and pistachio mixture with cardamom, baking powder and salt. Set aside
  6. In a separate bowl, beat sugar with 3/4 cup butter and lemon zest until light and fluffy
  7. Add eggs, one at a time
  8. Add sour cream and vanilla
  9. Slowly add the flour mixture until just incorporated
  10. Scoop batter into cupcake pan, filling each well 2/3 full
  11. Bake for 20-22 minutes or until a toothpick comes out clean. Cool
  12. For the buttercream frosting, beat 1 cup butter with a mixer until light and fluffy (2-3 minutes)
  13. Add powdered sugar and Dona Chai and mix until smooth
  14. Frost cooled cupcakes and serve

Recipe and Photo reprinted with the permission of Dona Chai