When it comes to cupcakes, we often think of classic flavors like vanilla and chocolate. But if you’re looking for something a little more sophisticated, and incredibly delicious, these gluten-free pistachio cupcakes are the way to go. With their subtle nutty flavor, they are perfect for any occasion—from a casual afternoon tea to a special celebration.

These gluten-free pistachio cupcakes are the perfect treat. With their rich, buttery flavor and soft, moist texture, they make a beautiful addition to any dessert table. Additionally, pistachios pair beautifully with other ingredients like vanilla and almond extract, making them a perfect choice for flavor combinations that feel both cozy and exotic. Whether you’re gluten-sensitive or just love the taste of pistachios, these cupcakes are sure to impress!

So go ahead—treat yourself and your friends to something special! These gluten free pistachio cupcakes are as delightful to eat as they are to look at, and they’ll definitely be a crowd-pleaser. Enjoy!

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Why You’ll Love These Gluten-Free Pistachio Cupcakes

1. Rich Nutty Flavor: The pistachios provide a unique and indulgent flavor that pairs wonderfully with the soft, sweet cupcake base. It’s like having a dessert that’s both familiar and exciting.
   
   
2. Light and Moist: The combination of gluten-free flour and ground pistachios keeps these cupcakes light yet moist, so you won’t get a dry bite, which is often the concern with gluten-free baking.
   
   
3. Vanilla Bean Frosting: The vanilla bean frosting is creamy, smooth, with just the right amount of sweetness.
   
   
4. Versatile: Whether you’re making them for a birthday, an afternoon treat, or a special occasion like a wedding or holiday gathering, these pistachio cupcakes are sure to impress. They’re unique but still familiar enough to please a crowd.
   
   

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Ingredients in Gluten Free 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

For the 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

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How to Make Gluten Free Pistachio Cupcakes

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a 24-cup mini muffin tin with cupcake liners.
   
   
2. Prepare the Pistachios: 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. Mix the Batter: 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. Fill the Cupcake Liners: 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 the Cupcakes: Bake for 11-14 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check around 11 minutes, as gluten-free cupcakes can bake faster than traditional ones.
   
   
6. Cool the Cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
   
   
7. Make the 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.
   
   
8. Frost the Cupcakes: 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.
   
   
9. Serve and Enjoy: These cupcakes are best enjoyed the same day, but they can be stored in an airtight container at room temperature for up to 3 days. The flavors will only get better as they sit, so don’t be afraid to make them ahead of time!
   
   
   

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