Description
Indulge in these decadent Caramel Pistachio Cupcakes with a delightful pistachio crunch and rich caramel frosting. Perfect for any occasion, these cupcakes are a true treat for the senses.
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup shelled pistachios, finely chopped
Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pistachios
- caramel drizzle (optional)
Garnish:
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. Mix flour, baking powder, and salt. Beat butter and sugar, add eggs, vanilla, dry ingredients, milk, pistachios. Bake for 18-20 mins.
- Make Caramel Frosting: Melt butter, brown sugar, milk in a pan. Boil for 2 mins, cool slightly. Beat in powdered sugar, vanilla until fluffy. Frost cupcakes.
- Garnish: Top with chopped pistachios and caramel drizzle.
Notes
- Toast pistachios for richer flavor.
- If frosting thickens, add milk to adjust consistency.
- Store cupcakes airtight at room temp for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 33 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
