Real Pistachio Cupcakes Recipe

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a food processor, pulse the shelled pistachios until finely ground.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

In a separate bowl, combine the ground pistachios, flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.