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1
Preheat oven to 325F.
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2
Line standard muffin tins with paper liners.
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3
In a food processor, grind shelled pistachios to a paste.
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4
With an electric mixer on medium-high speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
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5
Reduce speed to medium-low.
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6
Gradually add sugar; beat until smooth, scraping down sides of bowl as needed.
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7
Add eggs, one at a time, beating until each is incorporated.
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8
Beat in vanilla.
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9
Reduce speed to low.
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10
Add flour and salt, beating until just combined.
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11
Fold in chopped pistachios by hand.
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12
Divide batter evenly among lined cups, filling each three-quarters full.
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13
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes.
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14
Transfer tins to wire racks to cool completely before removing cupcakes.
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15
Cupcakes can be stored up to 1 day at room temperature, or frozen up to 2 months, in airtight containers.
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16
To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing onto each, and garnish with pistachio slivers.
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17
Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.
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18
Whisk all ingredients in a small bowl until smooth.
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19
Use immediately.
