How to make pistachio cardamom cupcakes

• Preheat oven to 350 degrees Fahrenheit and adjust rack to the center of the oven*
• First, beat the ½ cup of soft butter and 1 cup of brown sugar together in a large bowl until light and fluffy.
• Next, add 2 room temperature eggs, 1 tablespoon lemon zest, and ½ teaspoon pure vanilla extract. Beat until combined.
• In a separate bowl, sift together your dry ingredients.
• ½ cup organic butter, softened,1 cup brown sugar,2 lg eggs, room temperature,1 tablespoon lemon zest,½ teaspoon pure vanilla extract,1 ¼ cup cake flour,¼ cup pulverized pistachios,1 ½ teaspoon baking powder,2 teaspoon ground cardamom,½ teaspoon pink sea salt
•  
• Add half the dry ingredients to the egg mixture. Mix till just combined.
• Next, add ½ cup whole milk. Mix till just combined.
• ½ cup whole milk
• Finish with the remaining half of dry ingredients. Mix till just combined.
• Pistachio cardamom cupcake batter
• Divide pistachio cardamom cupcake batter evenly between 12 muffin tins.
• Pistachio cardamom cupcakes 6
• Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean. Cool cupcakes completely before frosting.
• How to make the rosewater glaze or frosting:
• In a bowl, beat together softened butter, labneh, ground cardamom, sea salt, and rose water till smooth.
• *Use cream cheese in place of labneh for thicker frosting*
• ½ cup organic butter, softened,1 cup labneh, room temperature,¼ teaspoon ground cardamom,pinch pink sea salt,1-2 tablespoon rose water

frosting with labne

• Gradually add the powdered sugar.
• 3 cups powdered sugar
• Keep beating till your frosting is completely smooth and no lumps remain.
• rosewater frosting
• Frost and decorate your cooled cupcakes. Enjoy!
• rose petals,crushed pistachios