Pistachio Cupcakes with Cream Cheese Frosting! Sensationally Simple!

Snowy Sundays are perfect for baking! Don’t want to head out and brave the storm, stay in and bake cupcakes instead! These Pistachio Cupcakes with Cream Cheese Frosting are simple, but in no way basic. The subtle flavor of the pistachio laced throughout the vanilla cake are simpatico. The tang of the cream cheese frosting adds just the right amount of contrast and pairs beautifully with the nuttiness of the cake. These are definitely keepers…well, you will eat them up, but will remain in your rotation.

This is my second pistachio creation (pistachio and cranberry cookies). I know, pistachio is having its moment in the sun! Everything from lattes to donuts and now my cupcakes, pistachios are queen of the nuts right now. Step aside almonds and cashews, there’s a new nut in town. Plus, they are really good for you…see healthy eating. 😉 Well, healthy components, balance y’all.

I kept things relatively simple here, no overwhelming flavors, just nice subtle flavors that work well together. The tender vanilla cake has the finely ground pistachios throughout, so you get a bit of nice texture with each bite. Not like you are going to break a tooth or anything, just a bit more grit (grit is good here). Then just topped off with that classic cream cheese frosting. You really can’t go wrong with that classic. See trendy (those pistachios) plus classic equals a deliciously timeless combo that will leave you wanting more. And you will have more, the batter makes 16 cupcakes! So, eat up!

Pistachio and sugar dust…the only kind of dust I will eat. 🙂

See, there’s that good grit I was talking about!

Loads of that yummy, tangy, creamy, cream cheese frosting!

Enjoy the coziness of the snow day, stay in and comfy all day and jump on the pistachio bandwagon and bake these cupcakes. You won’t regret it…unless you eat all 16 today, then you might…😊 Binging cupcakes aside, you can’t go wrong with these babies.

Enjoy!

Diane

Pistachio Cupcakes with Cream Cheese Frosting! Sensationally Simple,

 

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Prep time

25 mins

Cook time

16 mins

Total time

41 mins

 

Author: Diane

Serves: 16

Ingredients

• For the Cupcakes:
• 1⅔ cup A.P. Flour
• 1 cup whole shelled pistachios (finely ground, use ¾ cup, reserve the rest for garnish. I used roasted and salted)
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ¼ cup vanilla Greek yogurt
• 1 stick unsalted butter - room temp
• 1 cup granulated sugar
• 2 large eggs room temp
• 1 cup whole milk - room temp
• 2 tsp. vanilla extract
• ¼ cup sweet almond oil (can sub vegetable oil)
• Cream Cheese Frosting:
• 16oz full fat cream cheese bricks - room temp
• 2 sticks unsalted butter - room temp
• 4¼ cups of powdered sugar
• 2 tsp. vanilla extract
• Garnish:
• Finely ground pistachios
• Course dusting sugar

Instructions

1. For the Cupcakes:
2. Pre-heat the oven to 350 degrees. Line a cupcake pan with liners and second pan with 4 more liners and set aside.
3. In the bowl of food processor fitted with the s-blade add the pistachios and process until finely ground. Remove from processor into a bowl. Measure out ¾ cup and reserve the rest.
4. In a large mixing bowl add all the dry ingredients along with the ¾ cup ground pistachios. Whisk to combine. Set aside.
5. In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar together until lighter and fluffier, about 3-5 minutes. Add the Greek yogurt and mix to fully incorporate, another 3ish minutes.
6. Add the eggs one at time and mix after each addition. Scrape down sides and bottom of bowl as needed. Add the vanilla extract and mix to combine.
7. Add half the dry ingredients and mix to incorporate. With mixer running on low, add the whole milk and mix. Add the rest of the dry ingredients and mix until no flour bits remain. Last mix in the almond oil until incorporated.
8. Using ice cream scoop or measuring cup, fill each liner ¾ of the way full and smooth off tops with off-set spatula or knife. Place the pan in the oven on the middle rack (I bake each pan separate) and bake for 16 to 18 minutes, rotating pan halfway through until toothpick inserted comes out clean. Repeat with second pan. Allow to cool on rack in pan for 10 minutes then remove from pan and allow to cool completely on rack.
9. For the Cream Cheese Frosting:
10. In the clean bowl of the stand mixer fitted with paddle attachment add the cream cheese and butter and beat to cream, about 3-4 minutes. Add the powdered sugar a cup at time and mix after each addition. Add the vanilla extract and mix to combine.
11. Frost the Cooled Cupcakes:
12. I used an ice cream scoop to top the cupcakes or you can fill a large pastry bag with a large round tip and pipe the frosting on.
13. Garnish the Cupcakes:
14. Using the remainder of the ground pistachios, mix with course sugar, about 2 tbsp. or so. Sprinkle the tops of the cupcakes with the pistachio and sugar mix. Store cupcakes in airtight container in the fridge for up to 5 days. Serve at room temp.
15. Enjoy!

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