PISTACHIO CUPCAKES - Passion 4 baking :::GET INSPIRED:::

These pistachio cupcakes are definitely on my “Top 3” cupcake list! The cakes are so moist, so light, and so delicious! I can’t even begin explaining how well it pairs with the Whipped Vanilla Frosting; it’s so good you’ll even want to lick your fingers, so no crumb or frosting is wasted.

PISTACHIO CUPCAKES

1 CUP (235 G) UNSALTED BUTTER, ROOM TEMPERATURE
1 1/4 CUPS (250 G) GRANULATED SUGAR
2 1/2 CUPS (235 G) PISTACHIO FLOUR
1/2 CUP + 1 TABLESPOON (75 G) RICE FLOUR
5 LARGE EGGS, ROOM TEMPERATURE
⅓ CUP (80 ML) HEAVY CREAM, ROOM TEMPERATURE
1-2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT

FROSTING

Vanilla Frosting, get the recipe →here.

preparation

Preheat oven to 325F°(160C°). Line one or two muffin pans with 16 paper liners.
Add the pistachio flour and rice flour in a large bowl, and whisk to combine.
In a standing mixer bowl cream, the butter on low-medium speed until is fluffy and white. ( about 5 minutes)
Add the sugar and mix for a few minutes more.
Stopp to scrape the sides and bottom of the bowl as needed with a silicon spatula.
Add 3 eggs and beat on low speed until just combined, no longer than 30 seconds.
Scrape down the bowl again and add the remaining eggs, flour, heavy cream and vanilla bean paste.
Mix on low speed until just combined, no longer than 30 seconds.
Scoop the batter into cupcake liners about 3/4 full.
Bake in the middle oven rack, 20-30 minutes.
The time depends on your oven and the size of the cupcake liners. ( mine took 20 minutes to bake)
Check with a cake tester, if it comes out clean, the cupcakes are ready.
Immediately remove the cupcakes from the pans and let them cool completely on wire racks.
Make the Vanilla Frosting, get the recipe →here.
Place the vanilla Frosting in a piping bag fitted with a tip of your choice, and frost the cooled cupcakes.
Pipe 2-3 swirls on each cooled cupcake.
Store the cupcakes,( without the frosting)loosely covered at room temperature for up to 2 days.
Enjoy.