Pistachio Cupcakes Recipe

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

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

Beat in the eggs one at a time, then stir in the vanilla extract.

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

Gradually add the dry ingredients to the butter mixture, alternating with the milk. 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 to a wire rack to cool completely before frosting.