📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This is crucial for easy removal later.
2. In a medium bowl, cream together the softened cream cheese, butter, and sugar until light and fluffy. This step is important for a smooth and creamy filling. Use an electric mixer for best results – trust me, it’s worth it!
3. Beat in the vanilla extract and salt. Don't skip the salt! It really brings out the flavor of the cream cheese.
4. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cupcakes. Oops, almost forgot to add a pinch of cinnamon for extra warmth!
5. Fill each cupcake liner about halfway full with batter. Leave a little space for the filling to rise.
6. In a small bowl, gently combine the chopped pistachios and melted butter. Careful not to crush the pistachios too much – a little texture is good.
7. Divide the pistachio mixture evenly among the cupcake liners. Sprinkle generously over the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them! Oven temperatures can vary. Mine always takes closer to 22 minutes.
9. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. This is so important to prevent soggy bottoms. Once they are cool, gently scoop a small amount of the cream cheese filling into the center of each cupcake and top them with a sprinkle of powdered sugar before serving. You’ll end up with a beautiful and delicious treat!