Preheat your oven to 350°F (175°C).

Line a cupcake tray with paper liners or grease it lightly with butter.

In a bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition.

Stir in the buttermilk, vanilla extract, and green food coloring to the butter-sugar mixture until well combined.

Gradually add the dry ingredient mixture into the wet mixture, beating gently until fully incorporated. Avoid overmixing!

Carefully fold in the crushed pistachios, ensuring they are evenly distributed throughout the batter.

Spoon the batter into each cupcake liner, filling each about 2/3 full.

Place the cupcake tray in your preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, top with your favorite frosting or enjoy plain to savor the lovely pistachio flavor.