Real Pistachio Cupcakes

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 cupcake that is sure to please. Easy and quick to make too! Just in time for St. Patrick’s Day.

Original recipe makes 24 cupcakes

Ingredients

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

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    35 mins

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.

Nutrition

Calories: 175 kcal
Carbohydrates: 20.9 g
Cholesterol: 51 mg
Fat: 9.1 g
Fiber: 0.7 g
Protein: 3.2 g
Sodium: 151 mg