Pistachio and cardamom cupcakes
Cupcakes and muffins
3 cups all-purpose flour 5 tablespoons pistachio instant pudding 1 tablespoon baking powder 1 teaspoon ground cardamom 1¼ cup buttermilk ½ cup sour cream ⅓ cup vegetable oil 2 cups sugar 4 ounces (1 stick) unsalted butter 1 tablespoon vanilla extract 1 teaspoon almond extract 1 dram (1/16-ounce) pistachio flavored oil 5 large eggs ½ cup chopped salted pistachios
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