Pistachio Cupcakes
Ingredients
The cupcakes
-
1 ½
cups
all-purpose flour
-
2
tsp
cornstarch
-
1 ½
tsp
baking powder
-
¼
tsp
salt
-
½
cup
unsalted butter
-
¾
cup
granulated sugar
-
2
large
eggs
-
⅔
cup
milk
-
1
Tbsp
natural pistachio flavor
-
to taste
drops
green food coloring
-
½
cup
unsalted pistachios, finely chopped
The frosting
-
¾
cup
butter
-
1 ½
Tbsp
heavy cream
-
1
Tbsp
natural pistachio flavor
-
2 ¾
cups
powdered sugar
-
¼
cup
unsalted pistachios, finely chopped (for topping)
Instructions
- Preheat the oven to 350°F.
- Whisk together flour, cornstarch, baking powder, and salt in a bowl.
- In a stand mixer, beat together butter and sugar until fluffy.
- Add eggs one at a time, then mix in pistachio flavor and food coloring.
- Gradually mix in the flour mixture and milk, alternating between them.
- Fold in the chopped pistachios gently.
- Divide the batter into lined muffin cups, filling them ⅔ full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool the cupcakes on a wire rack.
- For the frosting, whip the butter until fluffy, then mix in cream, pistachio flavor, and powdered sugar until smooth.
- Pipe the frosting onto the cooled cupcakes and sprinkle with chopped pistachios.
Nutrition Facts (estimated)
Servings
12
Calories
465
Total fat
24g
Total carbohydrates
58g
Total protein
3g
Sodium
170mg
Cholesterol
81mg
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