Step 1

Roast pistachios and grind into powder. Use 2 tbsp of the flour while grinding to prevent pistachio mixture from becoming pasty.

Step 2

Mix milk with vinegar.

Step 3

Sift together all dry ingredients except sugar.

Step 4

Beat butter on medium until creamy. Slowly beat in sugar until all is incorporated. Beat in extracts.

Step 5

Alternating between dry ingredients and milk, slowly beat into butter/sugar mixture until all is combined.

Step 6

Heat oven to 350F and line cupcake tin with liners. Pour cupcake batter into liners to about 3/4 full.

Step 7

Bake for 18-22 minutes. Check with toothpick to ensure fully baked. Let cool completely before icing so they set up properly.

Step 8

Mix milk and crushed saffron. Let sit to bloom 10 minutes.

Step 9

Beat sugar, butter and cream cheese together

Step 10

Beat in bloomed saffron milk until fluffy. Spoon into piping bag and top cupcakes.