Pistachio Cupcakes with Cream Cheese Frosting

Instructions

Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder, pistachio pudding mix and salt; set aside.

In a stand mixer on medium-high speed, cream the room temperature butter and sugar together until pale, light, and fluffy for 5 minutes.

Reduce the speed of the mixer to medium and add the room temperature eggs one at a time until fully incorporated.

Now scrape the sides of the bowl. Turn the mixer on medium low and add vanilla. Mix until combined.

Now lower the mixer speed to low and add the dry ingredients and buttermilk in three batches, alternating with the buttermilk in two batches. Do not overmix and finish fully incorporating by mixing by hand. Now add the chopped walnuts

Divide the batter between the lined muffin cups. Bake the cupcakes for approximately 18-25 minutes or until just slightly golden and a skewer shows only moist crumbs.

Set the cupcakes aside to cool completely.

While the cupcakes are cooling prepare the frosting. With the stand mixer on medium high using the whisk attachment, whip the room temperature butter and cream cheese for 5 minutes. Next reduce the speed to low, and slowly add the powdered sugar until it is fully incorporated. Now add the pure vanilla extract and increase the speed to medium-high speed until fluffy. Note that if the frosting appears too runny add some additional sugar, one spoonful at a time.

Frost the cupcakes and garnish, with chopped pistachios.