Real Pistachio Cupcakes recipe

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Ingredients

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

Nutrition Info

175.3 calories
carbohydrate: 20.9 g
cholesterol: 46.8 mg
fat: 9.1 g
fiber: 0.7 g
protein: 3.2 g
saturatedFat: 4.3 g
servingSize: -
sodium: 150.6 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Blend pistachios with 1/2 cup sugar in a blender until finely ground.

  3. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.

  4. 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.

  5. Stir milk and vanilla extract together in a separate bowl.

  6. 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.

  7. 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.

Recipe Yield

24 cupcakes

Recipe Note

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

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