Pistachio Cupcakes
A delightful and nutty treat that is perfect for any occasion.
- Prep time
- 20 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup ground pistachios
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- 2
In a large bowl, cream together the butter and sugar until light and fluffy.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- 6
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 7
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before frosting.