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Pistachio Cupcakes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
24 servings
Dessert
Pistachio Cupcakes
Ingredients
  • 1 cup roasted pistachio nut meats
  • 1 1/2 cups white sugar, divided
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 4 large eggs
  • 2/3 cup milk, at room temperature
  • 2 teaspoons vanilla
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (or 175 degrees C). Next, take a sheet of paper and cut it into individual squares to line the 24 muffin cups.
2
In a food processor, combine pistachios and half a cup of granulated sugar to create a smooth paste.
3
In a separate bowl, whisk together all-purpose flour, cake flour, baking powder, and salt until well combined.
4
Using an electric mixer, cream together one cup of sugar and butter in a large mixing bowl until it reaches a light and fluffy consistency. Gradually add one egg at a time, ensuring each egg is fully incorporated before adding the next.
5
In another bowl, whisk together milk and vanilla extract until smooth.
6
To create a batter, alternate adding the flour mixture and milk mixture to the butter mixture in small increments. Start and finish with the flour mixture, stirring just until it comes together. Fold in the ground pistachios to the batter.
7
Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
8
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the muffins to cool in the muffin cups for 5 minutes before transferring them to a wire rack to cool completely.