Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup shelled pistachios, finely ground
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup sour cream
1/4 cup unsweetened applesauce
For the Vanilla Buttercream Frosting:
1 cup unsalted butter, room temperature
1 cup powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream
1/4 cup finely chopped pistachios (for garnish)
Green food coloring (optional)
Directions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the applesauce and vanilla extract, and mix well.
4. Add the dry ingredients to the butter mixture alternately with the milk and sour cream, beginning and ending with the dry ingredients. Add green food coloring if desired.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
1. Beat the butter until creamy. Gradually add powdered sugar, beating until combined.
2. Add vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
3. Frost the cooled cupcakes with the buttercream and sprinkle with finely chopped pistachios for garnish.