Description
Delight in these delicious Caramel Pistachio Cupcakes, featuring moist vanilla cupcakes studded with crunchy pistachios and topped with a rich, homemade caramel frosting. Garnished with extra chopped pistachios and a drizzle of caramel sauce, these cupcakes offer the perfect balance of nutty flavors and sweet caramel indulgence, ideal for any celebration or 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 and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, 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. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing.
- Fold in Pistachios: Gently fold the chopped unsalted pistachios into the batter, evenly distributing them without deflating the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for optimal rising.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Caramel Frosting: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and heavy cream. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes. Remove from heat and stir in vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.
- Add Powdered Sugar: Gradually beat the powdered sugar into the caramel mixture until smooth and spreadable. If the frosting is too thick, add a teaspoon of milk or cream to adjust consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the caramel frosting using a spatula or piping bag.
- Garnish: Sprinkle chopped pistachios over the top of the frosted cupcakes and drizzle with caramel sauce for an elegant finish.
- Serve: Serve immediately or store in an airtight container at room temperature for up to two days.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the caramel frosting.
- Use unsalted butter to control the saltiness in the frosting and cupcakes.
- For a stronger pistachio flavor, toast the chopped pistachios lightly before adding to the batter and as garnish.
- Adjust the caramel frosting consistency by adding milk or powdered sugar as needed.
- These cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
