Description
Indulge in these delightful Caramel Pistachio Cupcakes, featuring moist vanilla cupcakes studded with crunchy pistachios and topped with a rich, homemade caramel frosting. Perfect for special occasions or a sweet treat any day, these cupcakes combine the buttery sweetness of caramel with the unique texture and flavor of pistachios for a decadent 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
- Preheat the oven: Set 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, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
- Cream butter and sugar: Using a mixer, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then add the vanilla extract and mix well.
- Combine wet and dry ingredients: Gradually alternate adding the dry ingredients and the whole milk into the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in pistachios: Gently fold the chopped pistachios into the batter, distributing them evenly without overmixing.
- Fill cupcake liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare caramel frosting: In a saucepan over medium heat, melt unsalted butter with brown sugar until smooth and bubbling. Slowly stir in heavy cream and cook for 2 minutes. Remove from heat and stir in vanilla extract, salt, and gradually beat in powdered sugar until smooth and spreadable.
- Frost the cupcakes: Once cupcakes are fully cooled, use a spatula or piping bag to frost them generously with the caramel frosting.
- Garnish and serve: Top each cupcake with a sprinkle of chopped pistachios and a drizzle of caramel sauce for added texture and flavor.
Notes
- Ensure the butter is softened at room temperature for easier creaming and better cupcake texture.
- Do not overmix the batter once the flour is added to keep cupcakes tender and light.
- Use unsalted pistachios to better control the saltiness of the cupcakes and frosting.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- The caramel frosting can be prepared ahead and refrigerated; bring it to room temperature and beat well before using.
