Real Pistachio Cupcakes


  • 1 cup roasted pistachio nut meats
  • 1 1/2 cups white sugar, divided
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 4 large eggs
  • 2/3 cup milk, at room temperature
  • 2 teaspoons vanilla


  • Prep :
  • Cook
  • Ready In :
  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  3. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  4. 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.
  5. Stir milk and vanilla extract together in a separate bowl.
  6. 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.
  7. 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.
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