How to make pistachio cupcakes with cream step by step

Step 1 - Preparations

• Preheat the oven to 180℃ (top/bottom heat mode) or to 170℃ (fan-assisted).
• Line a cupcake pan with paper liners or grease with butter and dust with flour.
• Grind the pistachios if you have them whole.
  50 g pistachios

Step 2 – Preparing the cupcake batter

• Mix together the flour, baking powder, and pistachios.
  200 g all-purpose flour, 1.5 teaspoons baking powder
  
• Place eggs and sugar in a bowl - beat them together on high speed with a mixer until the mixture is very light and white - this took me about 3 minutes.
  2 eggs, 150 g sugar
  
• Add oil to the beaten eggs and mix everything on low speed with a mixer - briefly, just until combined.
  80 ml oil
  
• Add about half of the flour with pistachios and mix on low speed just until combined - do not overmix.
  
• Add milk and mix briefly.
  100 ml milk
  
• Add the rest of the flour and mix briefly. You can stop mixing while some streaks of flour are still visible and finish combining them using only a spoon.
  
• Transfer the batter into the prepared cupcake liners—fill them to about 3/4 of their height. I managed to make 12 standard cupcakes and two small ones baked in mini bundt tins.
  

Step 3 – Baking the cupcakes

• Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick comes out clean.
• After baking, remove the cupcakes from the tin and let them cool completely.

Step 4 – Preparing the whipped cream frosting for the cupcakes

• Transfer the mascarpone, powdered sugar, and cream into a tall bowl.
  250 g mascarpone cheese, 250 ml heavy cream, 2-3 tablespoons powdered sugar
• Whisk them together on high speed for several minutes—until the cream increases in volume and becomes thick.
  
• You can now taste the frosting, and if it’s not sweet enough for you, feel free to add more powdered sugar.

Step 5 – Decorating the cupcakes

• If you have pistachio cream, you can additionally fill the cupcakes with it—to do this, use a teaspoon to carve out small indentations in the center of the cupcakes.
  
• Fill each indentation with a teaspoon of the cream.
  approx. 12 teaspoons pistachio cream
  
• Transfer the cream frosting into a piping bag and pipe it onto the tops of the cupcakes.
  
• You can further decorate the cupcakes with fresh fruit (e.g., raspberries, blueberries, strawberries) and chopped pistachio nuts.
  fruit