How To Make Real Pistachio Cupcakes
Want a dessert that’s a little more fun and visual? Then cupcakes is the treat for you! Enjoy these cupcake recipes as a sweet dessert, or sneak them in as something to snack on when nobody’s looking. You deserve it!
Serves:
Ingredients
- 1/2 cup unsalted pistachios, shelled
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a food processor, pulse the shelled pistachios until finely ground.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the vanilla extract.
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In a separate bowl, combine the ground pistachios, flour, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition
- Calories : 280 kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 78mg
- Sodium : 193mg
- Total Carbohydrates : 29g
- Dietary Fiber : 2g
- Sugar : 18g
- Protein : 7g
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