Name: Cranberry-Pistachio Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 cupcakes
Ingredients: ¾ cup (150 g) sugar; 1 large egg; ¼ cup (60 ml) avocado oil or light olive oil; ¼ cup (60 ml) milk; ¼ cup (60 g) sour cream or Greek yogurt; 1½ teaspoons pure vanilla extract; 1¼ cups (160 g) all-purpose flour; 1¼ teaspoons baking powder; ¼ teaspoon fine salt; ¼ teaspoon ground mahlab; ½ cup (55 g) whole fresh cranberries, chopped; ¼ cup (30 g) unsalted pistachios, chopped; ⅔ cup (77 g) powdered sugar; ⅛ teaspoon pure almond extract; 1 pinch fine salt; 2-3 teaspoons water (more or less as needed); Butter and flour, for the muffin tray; Fresh cranberries and/or chopped unsalted pistachios, for topping