Pistachio Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Prep 15 m
Cook 15 m
Ready In 35 m
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.
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.
6. 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.
Serving Size: 24 Cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user CODYZCAT.
1 cup Pistachio Nuts 1.5 cup Granulated Sugar 1.5 cup Flour - Gold medal all purpose flour 2 tsp Baking Powder .75 tsp Salt .75 cup Butter, unsalted 4 large Egg, fresh, whole, raw .6 cup Milk, 2%, with added nonfat milk solids, without added vit A 2 tsp Vanilla Extract
Prep 15 m
Cook 15 m
Ready In 35 m
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.
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.
6. 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.
Serving Size: 24 Cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user CODYZCAT.
Nutritional Info Amount Per Serving
- Calories: 168.7
- Total Fat: 9.0 g
- Cholesterol: 47.0 mg
- Sodium: 129.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
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