Pistachio Cupcakes

1. Preheat oven to 350°F (180°C) and line a muffin pan with paper cupcake liners.
2. In a large mixing bowl, beat the softened butter with granulated sugar for 2–3 minutes until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pistachio paste.
4. In another bowl, whisk together flour, baking powder, salt, and ground pistachios.
5. Add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter into the cupcake liners, filling each about ¾ full.
7. Bake for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Mascarpone Pistachio Frosting

1. In a large chilled bowl, beat the mascarpone with pistachio paste, powdered sugar, and vanilla until smooth and creamy.
2. Add the cold heavy cream all at once and continue beating on medium speed until the frosting is thick and holds stiff peaks.
3. Stop as soon as it’s firm to avoid overmixing. Add a touch of green gel food coloring if desired.

Assembly & Decoration

1. Transfer the frosting to a piping bag fitted with a round or star tip.
2. Pipe the frosting in a ring on top of each cupcake, leaving a small hollow in the center.
3. Fill the hollow with pistachio spread.
4. Sprinkle with chopped pistachios and decorate with dried rose petals or buds.