real pistachio cupcakes

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.