pistachio cupcakes
These soft, nutty pistachio cupcakes are a delicious treat for any occasion. Made with fresh pistachios, they’re easy to bake and perfect for topping with buttercream or cream cheese frosting. They offer a rich, moist texture and a unique flavor that will have everyone asking for the recipe.
Ingredients
- 1 cup shelled pistachios unsalted, finely ground
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prep your oven and pan – Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Grind the pistachios – Pulse shelled pistachios in a food processor until finely ground, like almond flour.
- Mix the dry ingredients – Whisk together ground pistachios, flour, baking powder, and salt in a bowl.
- Cream the butter and sugar – Beat softened butter and sugar together until light and fluffy.
- Add eggs and vanilla – Add eggs one at a time, mixing well, then stir in vanilla extract.
- Combine wet and dry – Add dry ingredients and milk in two parts, mixing at low speed until just combined.
- Fill and bake – Divide the batter into cupcake liners, filling each ⅔ full. Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool completely – Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool fully.
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