Double Pistachio Cupcakes
The double pistachio cupcake is a true delicacy, in which the delicate, nutty aroma of pistachio is doubly appreciated – in both the dough and the soft cream. It's the perfect choice for those who love intense, nutty flavors in a light, creamy dessert. Imagine how, with the first bite, the soft pistachio dough and the rich, soft pistachio cream melt in perfect balance in your mouth. Crispy, chopped pistachios also add a little texture to the experience. The secret to the perfect cupcake is using quality pistachios and properly whipped cream. Try this recipe with a little extra toasted pistachios on top to make it even more spectacular and delicious!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
3
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4
Gradually add the milk and pistachio paste to the butter mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients.
5
Mix until just combined. Do not overmix. Fill the muffin liners about ¾ full.
6
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7
While the cupcakes are baking, prepare the frosting: In a bowl, beat the cream cheese and powdered sugar until smooth. Gradually add the heavy cream and pistachio paste, and beat until light and fluffy.
8
Let the cupcakes cool completely before frosting. Decorate with the pistachio frosting and sprinkle with chopped pistachios.
