A delicious spin on your traditional cupcake. Sweet, nutty and perfect for your holiday or dessert.
Pistachio Cupcakes
Ingredients
Cupcakes:
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup shelled pistachios unsalted (save 1/4 cup for topping)
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1/4 cup maple syrup
Cream Cheese Frosting:
- 1 – 8 oz box cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer fitted with a whisk attachment or a hand mixer, whip together butter and sugar. Allow 2-3 minutes to whip well. Add eggs, one at a time.
- Add flour, baking powder and salt. Mix to incorporate.
- Add buttermilk, vanilla extract and maple syrup. Mix well.
- Using a food processor, grind pistachios until a crumb like mixture with no large pieces forms. Set aside 1/4 cup. Add remaining pistachios to cupcake mix and blend well.
- Line a muffin tin with liners. Add batter evenly to muffin cups. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Let cool fully.
- While cooling, prepare frosting. Whisk together cream cheese and butter in a small bowl until creamy. Add powdered sugar and mix until fully incorporated. Frost cupcakes with a piping bag or offset spatula. (I like to add my frosting to a ziploc bag and snip the edge).
- Top with remaining pistachios. Chill until ready to serve.
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