Preheat your oven to 350°F (175°C). Pulse 1 cup of raw, unsalted pistachios until finely ground.

In a mixing bowl, combine ground pistachios, 1.5 cups of flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of salt, and 0.5 teaspoon of cinnamon.

In another bowl, cream together 0.5 cup of butter and 1 cup of sugar for 3-5 minutes.

Slowly add 0.25 cup of vegetable oil and mix well.

Incorporate 3 large eggs, one at a time, then add 1 teaspoon of vanilla extract.

Gradually alternate adding the dry mixture and 0.5 cup of sour cream with 0.5 cup of milk into the creamed mixture.

Line a cupcake tin and fill each liner with batter. Bake for 15-18 minutes.

Allow the cupcakes to cool for 5-10 minutes before transferring to a wire rack.

Beat together 8 oz of softened cream cheese and 0.25 cup of unsalted butter until smooth.

Gradually mix in 2 cups of powdered sugar and a splash of milk if needed.

Once cupcakes have cooled, generously frost them and sprinkle chopped pistachios on top.