Prep Time::15 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::35 mins
Servings::24
Yield::24 cupcakes
Ingredients
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1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Blend pistachios with 1/2 cup sugar in a blender until finely ground.
Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
Stir milk and vanilla extract together in a separate bowl.
Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
Cook’s Note
I always triple-sift the dry ingredients together. I believe my cupcakes are lighter and more tender because of it. Give it a try!
I used the Creamy Frosting recipe from this site and added 1/3 cup ground pistachios to it. After frosting, I dusted the edges of the cupcakes with more ground pistachios.