Description
Delightfully moist and nutty, these Caramel Pistachio Cupcakes combine fluffy vanilla cake speckled with crunchy pistachios and topped with a rich, creamy caramel frosting. Perfect for celebrations or an indulgent treat, these cupcakes balance sweet caramel notes with the subtle earthy flavor of pistachios, finished with a drizzle of caramel sauce and a sprinkle of chopped nuts for extra texture and visual appeal.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup chopped pistachios (unsalted)
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Pinch of salt
For Garnish (optional):
- Chopped pistachios
- Drizzle of caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes. This creates an airy base for your cupcakes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then add the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to prevent overmixing, which can toughen your cupcakes.
- Fold in Pistachios: Gently fold in the chopped pistachios to add crunch and flavor without deflating your batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let them cool completely on a wire rack.
- Make Caramel Frosting: In a saucepan, melt unsalted butter over medium heat. Stir in brown sugar and heavy cream, and bring to a boil. Let it boil for 2 minutes while stirring continuously, then remove from heat and stir in vanilla extract and a pinch of salt. Allow it to cool slightly before gradually whisking in powdered sugar to achieve a smooth, spreadable consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, spread or pipe the caramel frosting generously on top of each cupcake.
- Garnish: Sprinkle with chopped pistachios and drizzle with caramel sauce over the frosting for an appealing finish.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter to keep cupcakes fluffy and tender.
- The caramel frosting should be cooled but still spreadable before icing cupcakes to prevent melting.
- For a stronger pistachio flavor, toast the pistachios lightly before chopping and folding into the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
