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Pistachio Cupcakes

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Deliciously fluffy cupcakes infused with the rich flavor of pistachios, perfect for any occasion.

Ingredients

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  • 1 cup pistachio nuts, shelled
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • Green food coloring (optional)
  • Powdered sugar for frosting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a blender or food processor, finely grind the pistachio nuts until they resemble a flour consistency.
  3. In a bowl, whisk together the flour, baking powder, and salt.
  4. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk until just combined.
  7. If desired, add green food coloring to achieve the desired tint.
  8. Gently fold in the ground pistachios.
  9. Fill each cupcake liner about 2/3 full with batter.
  10. Bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center.
  11. Let the cupcakes cool before frosting with powdered sugar or your favorite frosting.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, freeze for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/pistachio-cupcakes/

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