Description
Delight in these rich and nutty Caramel Pistachio Cupcakes featuring a moist cupcake studded with pistachios and topped with a luscious caramel frosting. Perfect for dessert lovers craving a sophisticated twist.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ⅓ cup finely chopped pistachios
For the Caramel Frosting:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 1¼ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
For Topping:
- ¼ cup chopped pistachios
- Caramel drizzle (store-bought or homemade)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Ingredients: Alternately mix the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients, taking care not to overmix. Then fold in the finely chopped pistachios gently to distribute them evenly.
- Fill Muffin Cups and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent melting the frosting.
- Make Caramel Frosting: In a saucepan over medium heat, melt the butter, then add the brown sugar and heavy cream. Bring the mixture to a boil and let it simmer for 2 minutes, stirring occasionally, to develop the caramel flavor. Remove from heat and let cool slightly.
- Finish Frosting: Whisk the powdered sugar, vanilla extract, and pinch of salt into the caramel mixture until smooth and spreadable. Allow it to cool and thicken slightly for the best piping consistency.
- Frost and Decorate: Pipe or spread the caramel frosting over each cooled cupcake, then top with chopped pistachios and drizzle with caramel sauce for an elegant finish.
Notes
- For an extra pistachio kick, add ½ teaspoon pistachio extract to the cupcake batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- Refrigerate the cupcakes if storing longer, up to 5 days, but allow to come to room temperature before serving for best flavor and texture.
