These cupcakes have a delicious and textured crumb since the pistachios are ground at home. I love these with some 7-minute frosting! This makes a fair amount of batter, you can stretch it to making 14-16 cupcakes if you’d like!
Pistachio Cupcakes
Servings: 12 cupcakes
Ingredients
- 130 grams ground pistachios, unroasted, unsalted
- 150 grams granulated sugar
- 3 tbsp oil
- 1 egg
- 240 grams buttermilk (or milk and acidic mix)
- Dash vanilla and/or almond extract
- 180 grams all purpose flour
- (optional) green food coloring
- 2 tsp baking powder
- 1 recipe 7-minute frosting: 4 egg whites, 150 grams granulate sugar, 1 tsp vanilla
Instructions
- Grind the pistachios (unroasted, unsalted… feel free to experiment though).
- Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with milk and a squeeze of lemon juice or vinegar.
- In a mixing bowl, mix together sugar, oil, egg, and vanilla and almond extracts. Mix in the pistachios.
- In a measuring cup, stir together all purpose flour and baking powder.
- Alternate pouring the buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
- Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch and edges are slightly browned. Allow to cool.
- Immediately before serving, prepare the 7-minute Frosting. Then ice and enjoy!