Gluten Free Mini Pistachio Cupcakes

• 1 c. shelled pistachios
• 1/2 c. butter, melted
• ¾ c. sugar
• 2 eggs
• ½ c. milk
• 1 tsp. vanilla
• ½ tsp. almond extract
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 ¼ c. gluten free flour blend

Vanilla Bean Frosting

• 4 oz. cream cheese, softened
• 1/2 c. butter, softened
• 2 tsp. vanilla bean paste
• 2 c. powdered sugar
• 1-2 Tbsp. milk or cream

1. Begin by preheating your oven to 350°F (175°C) and lining a 24-cup mini muffin tin with cupcake liners.
   
   
2. In a food processor, pulse the pistachios until finely ground, but be careful not to turn them into a paste. You want small bits of pistachio throughout the cupcakes for texture and flavor. Set aside.
   
   
3. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. The more air you incorporate into this step, the fluffier your cupcakes will be! Then, beat in the eggs, milk, vanilla, and almond extract. Next, beat in the baking powder, baking soda, salt, and gluten free flour blend, mixing just until combined. Be careful not to overmix. Finally, stir in the ground pistachios, ensuring they’re evenly distributed throughout the batter.
   
   
4. Divide the cupcake batter evenly among the cupcake liners, filling each about two-thirds full. This ensures the cupcakes have room to rise without spilling over.
   
   
5. Bake for 11-14 minutes, or until a toothpick inserted into the center comes out clean. Next, let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
   
   
6. Vanilla Bean Frosting: While the cupcakes are cooling, prepare the frosting. Beat the softened cream cheese and butter until creamy, then add the powdered sugar a little at a time, mixing well after each addition. Beat in the vanilla bean paste. Then, add milk, a tablespoon at a time, until you reach your desired consistency. You want the frosting to be thick but spreadable.
   
   
7. Once the cupcakes have cooled completely, spread or pipe the vanilla bean frosting on top. You can decorate with crushed pistachios or a drizzle of honey for an added touch of elegance.