Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (212g) all-purpose flour
  • 2 tsp (6g) cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, (softened)
  • 3/4 cup (156g) granulated sugar
  • 2 large eggs
  • 2/3 cup (160ml) milk
  • 1 Tbsp natural pistachio flavor ((see note))
  • Green food coloring
  • 1/2 cup (66g) unsalted pistachios, ( finely chopped)
  • 3/4 cup (170g) butter, (nearly at room temperature (I recommend using 1/2 cup unsalted 1/4 cup salted))
  • 1 1/2 Tbsp (20ml) heavy cream, (then more as needed)
  • 1 Tbsp natural pistachio flavor ((see note))
  • 2 3/4 cups (334g) powdered sugar
  • 1/4 cup (33g) unsalted pistachios, (finely chopped, for topping)

Instruction

  • For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer whip together butter and sugar until pale and fluffy. Mix in eggs one at a time then blend in pistachio flavor and green food coloring (I used about 8 liquid drops). 
  • Add 1/3 of the flour mixture and blend on low speed until combined then blend in 1/2 of the milk, then mix in 1/3 of the flour mixture followed by remaining 1/2 of the milk. Add last 1/3 of the flour mixture and mix just until nearly combined.
  •  Remove bowl from stand mixer, add pistachios and fold mixture while scraping bowl to evenly incorporate pistachios and blend batter (don't over-mix). 
  • Divide batter among 12 paper lined muffin cups filling each 2/3 full (about 1/4 cup in each). 
  • Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 22 minutes. Remove from pan and cool on a wire rack 10 minutes then transfer to an airtight container to cool completely.
  • For the pistachio buttercream frosting: In the bowl of an electric stand mixer whip butter until very pale and fluffy. Mix in heavy cream, pistachio flavor and powdered sugar. Whip until pale and fluffy. 
  • Pipe over cupcakes and sprinkle pistachios over top. Store in an airtight container.