Pistachio Cupcakes with Cream Cheese Frosting! Sensationally Simple,
 
Prep time
Cook time
Total time
 
Author:
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!
Recipe by Social Buttercream at https://socialbuttercream.com/2021/01/31/pistachio-cupcakes-with-cream-cheese-frosting-sensationally-simple/