Pistachio Cupcakes

Yield: 16-18

What a lovely and yummy change from the cupcakes I usually make! These are delicious (especially if you like pistachios as I do)! 

Ingredients:

For the cupcakes:
¾ cup plus 2 tbsp. shelled pistachios, divided
10 tbsp. unsalted butter, at room temperature
3 oz. cream cheese, at room temperature
1½ cups sugar
3 large eggs
1 tsp. vanilla extract
1½ cups all-purpose flour
1½ tsp. coarse salt

For the Icing: 
2 cups icing sugar

7/8 cup (or about 14 tbsp) butter

2 tbsp (remaining) pistachios, chopped fine

3 drops green food coloring 

Directions:

1. To make the cupcakes, preheat the oven to 325˚ F.  Line cupcake pans with paper liners.
2. Place ½ cup of the pistachios in the bowl of a food processor.  Process until finely ground.  In the bowl of an electric mixer, combine the butter, cream cheese and ground pistachios.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Gradually mix in the sugar on medium-low speed, scraping down the sides of the bowl as needed.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla. With the mixer on low, add the flour and salt, and mix just until the dry ingredients are incorporated. Coarsely chop ¼ cup of pistachios and evenly fold into the batter with a spatula.
3. Divide the batter evenly among the prepared liners, filling each about three quarters full.  Bake, rotating halfway through baking, until a toothpick inserted in the center comes out clean, about 30 minutes.  Let cool in the pan a few minutes, and then transfer to a wire rack to cool completely.

For the frosting:

1. Cream the butter and slowly add the icing sugar, beat until combined and fluffy while adding the food coloring.
2. Put the frosting in a piping bag and decorate the tops of the cupcakes. Sprinkle the tops with the chopped remaining 2 tbsp of pistachios.