Description
These Caramel Pistachio Cupcakes are an irresistible combination of rich caramel flavor and crunchy pistachios. Topped with a smooth caramel frosting, these cupcakes are perfect for any celebration or as a sweet indulgence for dessert lovers.
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
- Prepare the cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the chopped pistachios. - Bake the cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Prepare the caramel frosting:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a simmer. Let it simmer for about 2-3 minutes, then remove from heat.
Stir in the vanilla extract and a pinch of salt. Let the caramel mixture cool for 10 minutes.
Gradually whisk in the powdered sugar until smooth and creamy. If the frosting is too thick, add a little more heavy cream to reach your desired consistency. - Frost the cupcakes:
Once the cupcakes have cooled completely, spread or pipe the caramel frosting onto each cupcake.
Garnish with chopped pistachios and a drizzle of caramel sauce, if desired. -
- Serve:
Serve and enjoy these Caramel Pistachio Cupcakes as a delightful treat for any occasion!
- Serve:
Notes
- Make-Ahead Tip: The cupcakes and frosting can be made ahead of time. Frost the cupcakes just before serving to maintain the freshness of the frosting.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days. The cupcakes can also be frozen for up to a month.
- Vegan Option: You can substitute the butter for dairy-free margarine and use a plant-based milk alternative for the cupcake batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg