Pistachio Cupcakes

A delicious spin on your traditional cupcake.  Sweet, nutty and perfect for your spring brunch or dessert.

Makes 12 cupcakes

Ingredients:

Cupcakes:

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 eggs

1 cup shelled pistachios, unsalted (save 1/4 cup for topping)

2 cups flour

2 tsp baking powder

1 tsp salt

3/4 cup buttermilk

1 tsp vanilla extract

1/4 cup maple syrup

Cream Cheese Frosting:

1 - 8 oz box cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

2 cups powdered sugar

Directions:

Preheat oven to 350 degrees.

Using a stand mixer fitted with a whisk attachment or a hand mixer, whip together butter and sugar.  Allow 2-3 minutes to whip well.  Add eggs, one at a time.

Add flour, baking powder and salt.  Mix to incorporate.

Add buttermilk, vanilla extract and maple syrup.  Mix well.

Using a food processor, grind pistachios until a crumb like mixture with no large pieces forms.  Set aside 1/4 cup.  Add remaining pistachios to cupcake mix and blend well.

Line a muffin tin with liners.  Add batter evenly to muffin cups.  Bake for 25 minutes or until a toothpick inserted in center comes out clean.  Let cool fully.

While cooling, prepare frosting.  Whisk together cream cheese and butter in a small bowl until creamy.  Add powdered sugar and mix until fully incorporated.  Frost cupcakes with a piping bag or offset spatula.  (I like to add my frosting to a ziploc bag and snip the edge).

Top with remaining pistachios.  Chill until ready to serve.