Pistachio Cupcake Recipe

For Cupcakes:

1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder and salt for 20 seconds, set aside.

2. 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.

3. Gradually add the flour mixture and blend on low speed until combined then gradually blend the milk and mix just until nearly combined.

4. Remove bowl from the stand mixer, add pistachios, and fold mixture while scraping the bowl to evenly incorporate pistachios and blend batter

5. Divide batter among 12 paper-lined muffin cups filling each ⅔ full.

6. Bake in preheated oven for about 18 to 22 minutes. Remove from pan and cool on a wire rack for 10 minutes, and then transfer to an airtight container to cool completely.

For Pistachio Buttercream Frosting:

1. In the bowl of an electric stand mixer whip butter until very pale and fluffy. Mix in heavy cream, pistachio flavor, and powdered sugar.

2. Pipe over cupcakes and sprinkle pistachios over top. Store in an airtight container.