Pistachio Cupcakes

Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, vanilla extract, and almond extract and mix until smooth.
Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until combined and smooth. Mix in the finely ground pistachios until it is well dispersed throughout the batter.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
Add the pistachio paste and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
Add the vanilla extract, almond extract, and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.

Fill a piping bag fitted with a Wilton 1M piping tip with the pistachio buttercream frosting. Pipe a generous swirl of frosting onto the cooled pistachio cupcakes. Fill another piping bag with the pistachio cream and drizzle the pistachio cream onto the cupcakes. If the pistachio cream is too thick, heat it in the microwave for 10-15 seconds. Sprinkle the cupcakes with chopped pistachios.

Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.