Description
Delightfully moist caramel pistachio cupcakes featuring a tender crumb infused with crunchy pistachios, topped with a rich, silky caramel frosting and garnished with chopped pistachios and caramel drizzle. Perfect for special occasions or an indulgent treat.
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 the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are well combined for even leavening throughout the cupcakes.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes, to create a smooth base for a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture in three parts, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing the batter.
- Fold in Pistachios: Gently fold the chopped unsalted pistachios into the batter to distribute the nutty crunch evenly.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin tin, filling each liner about 2/3 full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Caramel Frosting: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in brown sugar and heavy cream and bring to a gentle boil, cooking for 1-2 minutes while stirring continuously. Remove from heat and stir in vanilla and a pinch of salt. Let the mixture cool slightly.
- Combine with Powdered Sugar: Gradually beat in powdered sugar into the caramel mixture until smooth and spreadable. Adjust consistency with a little milk or powdered sugar if necessary.
- Frost Cupcakes: Once cupcakes have completely cooled, spread or pipe the caramel frosting onto each cupcake evenly.
- Garnish and Serve: Sprinkle the frosted cupcakes with additional chopped pistachios and drizzle with caramel sauce for a beautiful and tasty finishing touch. Serve and enjoy.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the caramel frosting.
- For a dairy-free option, substitute butter and cream with vegan alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Chilling the frosting briefly can make it easier to pipe if desired.
- Use unsalted pistachios to control the saltiness of the cupcakes and frosting.
