Pistachio Cupcakes Recipes

REAL PISTACHIO CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Blend pistachios with 1/2 cup sugar in a blender until finely ground.
• Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
• 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.
• Stir milk and vanilla extract together in a separate bowl.
• 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.
• 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.

PISTACHIO CUPCAKES WITH GHASTLY GREEN GLAZE

Steps:

• Cupcakes: Preheat oven to 325 degrees. Line 36 cups of standard muffin tins with paper liners. Coarsely chop 3/4 cup pistachios, and reserve. In a food processor, grind remaining pistachios to a paste.
• With an electric mixer on medium-high speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Gradually add sugar; beat until smooth, scraping sides of bowl as needed. Add eggs, 1 at a time, beating until each is incorporated, and scraping sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour and salt, beating just until combined. Fold in chopped pistachios by hand.
• Divide batter among lined cups, filling each almost three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool completely. (Cupcakes can be stored up to 1 day at room temperature, or frozen up to 2 months, in airtight containers.)
• Glaze: In a medium bowl, whisk together confectioners' sugar and milk until smooth and combined. Transfer half to another bowl. For lighter green glaze (base color), add 4 drops Moss Green and 2 drops Brown food coloring to one bowl; stir to combine, adding more of each color as needed to achieve desired shade. For darker green glaze (top color), add 4 drops Juniper Green, 2 drops Royal Blue, and 1 drop Brown food coloring to other bowl; stir and adjust until desired shade is reached. Use immediately.
• To finish, place cupcakes on a wire rack set over a rimmed baking sheet. Spoon lighter glaze over each; let set until no longer tacky, 30 to 60 minutes. Drizzle cupcakes with darker glaze, allowing lighter glaze to show around edges; let set before decorating with chocolate frogs and serving.

PISTACHIO CUPCAKES WITH RASPBERRIES

Steps:

• Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
• Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.