Description
Delight in these luscious Caramel Pistachio Cupcakes, featuring moist vanilla-flavored cupcakes studded with crunchy pistachios and topped with a rich, creamy caramel frosting. Perfect for special occasions or an indulgent treat, these cupcakes combine nutty textures with sweet caramel for an unforgettable dessert experience.
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 Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream the softened unsalted butter with the granulated sugar until light and fluffy, about 3-4 minutes. This step is essential for a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and the whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fold in Pistachios: Gently fold the chopped unsalted pistachios into the batter to distribute them evenly throughout.
- Fill Cupcake Liners: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about 2/3 full with the batter.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- Make Caramel Frosting: In a saucepan over medium heat, melt the unsalted butter with the brown sugar, stirring continuously until the sugar dissolves and the mixture comes to a gentle boil. Add the heavy cream and continue to stir for 1-2 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool slightly.
- Mix Frosting: Transfer the caramel mixture to a mixing bowl. Gradually add powdered sugar while beating until the frosting reaches a smooth, spreadable consistency.
- Frost Cupcakes: Using a spatula or piping bag, frost the cooled cupcakes generously with the caramel frosting.
- Garnish: Sprinkle chopped pistachios on top of each cupcake and drizzle with additional caramel sauce if desired for an appealing finish.
Notes
- Make sure butter and eggs are at room temperature for best mixing results.
- Do not overmix the batter to ensure cupcakes stay light and fluffy.
- Use unsalted pistachios to control the saltiness in the cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
