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Easy Pistachio Cupcakes with Pistachio Frosting

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These Easy Pistachio Cupcakes with Pistachio Frosting are soft, nutty, and topped with a creamy swirl of pistachio frosting—perfect for parties or a sweet everyday treat.

Ingredients

  • All-Purpose Flour: 1 1/2 cups
  • Baking Powder: 1 1/2 teaspoons
  • Salt: 1/4 teaspoon
  • Unsalted Butter: 1/2 cup, softened
  • Granulated Sugar: 3/4 cup
  • Large Eggs: 2, room temperature
  • Vanilla Extract: 1 teaspoon
  • Milk: 1/2 cup
  • Instant Pistachio Pudding Mix: 1 package (3.4 ounces)
  • Shelled Pistachios: 1/2 cup, finely ground
  • Cream Cheese: 8 ounces, softened
  • Unsalted Butter (for frosting): 1/2 cup, softened
  • Powdered Sugar: 3 cups
  • Pistachio Paste or Pudding Mix: 2 tablespoons
  • Milk or Cream: 1–2 tablespoons
  • Chopped Pistachios: 1/4 cup, for garnish

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Combine Ingredients: In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla, then stir in milk, pudding mix, and ground pistachios. Fold in dry ingredients.
  3. Prepare Your Cooking Vessel: Fill each cupcake liner about 2/3 full with batter.
  4. Assemble the Dish: Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  5. Cook to Perfection: Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Finishing Touches: Beat cream cheese and butter until smooth. Gradually add powdered sugar and pistachio paste, adjusting with milk for consistency. Pipe frosting onto cooled cupcakes.
  7. Serve and Enjoy: Garnish with chopped pistachios and serve immediately or chill until ready.

Notes

  • Toast pistachios lightly for enhanced flavor.
  • Use room temperature ingredients for best texture.
  • Do not frost cupcakes until completely cooled.

Nutrition

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