Iced Pistachio Cupcakes
These cupcakes are made with a triple dose of pistachio: Some nuts are ground to a paste and mixed into the batter; others are chopped and folded in at the end for added texture. Even more nuts are sprinkled on top as a colorful garnish. Slivered pistachios are available at specialty markets and baking-supply stores; if you can’t find them, use chopped pistachios instead.
Recipe information
Yield
makes 34
Ingredients
Drippy Icing
Preparation
Step 1
Preheat oven to 325°F. Line standard muffin tins with paper liners. In a food processor, grind shelled pistachios to a paste.
Step 2
With an electric mixer on medium-high speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth, scraping down sides of bowl as needed. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Reduce speed to low. Add flour and salt, beating until just combined. Fold in chopped pistachios by hand.
Step 3
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 2 months, in airtight containers.
Step 4
To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing onto each, and garnish with pistachio slivers. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.
Drippy Icing
Step 5
Whisk all ingredients in a small bowl until smooth. Use immediately.
