Maple Caramel Pistachio Cupcakes

Why You’ll Love This Recipe

These Maple Caramel Pistachio Cupcakes are the ultimate indulgence. The fluffy, moist maple-flavored cake pairs beautifully with the rich caramel frosting, creating a delightful contrast. The crunchy pistachios add texture and a nutty flavor that complements the sweetness of the maple and caramel. This recipe takes traditional cupcakes to the next level, offering an elegant, gourmet twist that’s sure to be a crowd favorite. Perfect for any occasion, from birthdays to dinner parties, these cupcakes will not only satisfy your sweet tooth but also provide a memorable treat.

Ingredients

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

• 1/2 cup maple syrup (preferably pure maple syrup)

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

For the Caramel Frosting:

• 1/2 cup unsalted butter

• 1 cup brown sugar, packed

• 1/4 cup heavy cream

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1 1/2 cups powdered sugar

For the Topping:

• 1/4 cup shelled pistachios, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients: In a large bowl, beat the softened butter, maple syrup, and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

5. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For the Caramel Frosting:

1. Make the Caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a simmer, stirring constantly. Allow it to simmer for 3-4 minutes, or until it thickens slightly. Remove from heat and stir in the vanilla extract and salt.

2. Cool the Caramel: Let the caramel mixture cool to room temperature.

3. Make the Frosting: Once the caramel has cooled, beat it with an electric mixer, gradually adding the powdered sugar, until smooth and fluffy.

For Assembly:

1. Frost the Cupcakes: Once the cupcakes have cooled completely, spread a generous amount of caramel frosting on top of each cupcake.

2. Add Pistachios: Sprinkle the chopped pistachios over the frosting for added crunch and flavor.

3. Serve: Serve the cupcakes immediately, or store in an airtight container at room temperature until ready to enjoy.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes (plus cooling time)

Variations

• Maple Buttercream: Swap the caramel frosting for a maple buttercream for a lighter, fluffier frosting with the same rich maple flavor.

• Chocolate Drizzle: For a more decadent touch, drizzle melted chocolate over the pistachios for added sweetness and a beautiful presentation.

• Vegan Version: Replace the butter with a plant-based butter alternative, and use a non-dairy milk (such as almond milk) and egg replacer to make this recipe vegan.

• Salted Caramel: Add a pinch of sea salt to the caramel frosting to enhance the sweet and salty flavor.

Storage/Reheating

• Storage: These cupcakes are best stored in an airtight container at room temperature for up to 3-4 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week, but be sure to bring them to room temperature before serving.

• Reheating: If you prefer warm cupcakes, gently reheat them in the microwave for 10-15 seconds.

FAQs

1. Can I use store-bought caramel sauce instead of making my own frosting?

Yes, you can use store-bought caramel sauce, but homemade caramel frosting adds a richer, more complex flavor to the cupcakes.

2. Can I use a different nut besides pistachios?

Yes, you can use any nut you prefer, such as chopped pecans, walnuts, or hazelnuts, for a different flavor profile.

3. How do I make sure my cupcakes don’t sink in the middle?

Make sure to not overmix the batter and bake the cupcakes immediately after preparing the batter. Also, avoid opening the oven door during the first 10 minutes of baking to prevent the cupcakes from sinking.

4. Can I make the caramel frosting ahead of time?

Yes, you can make the caramel frosting ahead of time and store it in an airtight container in the fridge. When ready to use, bring it to room temperature and beat it for a few seconds to restore its creamy consistency.

5. How do I prevent my frosting from being too runny?

If your caramel frosting is too runny, allow it to cool longer before mixing in the powdered sugar. The consistency should thicken as it cools.

6. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without the frosting for up to 3 months. Frost the cupcakes after thawing them. Store the frosting separately in the refrigerator and bring it to room temperature before using.

7. How can I make the cupcakes more maple-flavored?

To enhance the maple flavor, you can substitute some of the sugar in the cupcake batter with maple sugar, or add an extra tablespoon of maple syrup to the batter.

8. Can I make mini cupcakes?

Yes, you can make mini cupcakes by reducing the baking time to about 10-12 minutes. Be sure to check for doneness with a toothpick.

9. Can I make the frosting ahead of time?

Yes, you can make the caramel frosting ahead of time and store it in the refrigerator. Just make sure to bring it to room temperature and re-whip it before frosting the cupcakes.

10. Can I use a different type of frosting?

Yes, you can use other frostings such as cream cheese frosting, maple buttercream, or even whipped cream for a different flavor combination.

Conclusion

Maple Caramel Pistachio Cupcakes are a luxurious, indulgent treat that combine the warmth of maple syrup, the richness of caramel, and the crunch of pistachios into one perfect bite. They’re easy to make, incredibly flavorful, and sure to impress your family and guests alike. Whether you’re serving them at a celebration or enjoying them as a sweet treat, these cupcakes are guaranteed to be a hit every time. Treat yourself to the rich, sweet, and nutty goodness of these maple caramel pistachio cupcakes today!

Maple Caramel Pistachio Cupcakes

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These Maple Caramel Pistachio Cupcakes combine the richness of maple syrup, the sweetness of caramel, and the crunchy, nutty flavor of pistachios in every bite. Topped with a silky caramel frosting and a sprinkle of toasted pistachios, these cupcakes are the perfect treat for any occasion.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/4 cup finely chopped pistachios (for the batter)
• For the caramel frosting:
• 1/2 cup unsalted butter
• 1 cup brown sugar (packed)
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1/4 cup chopped toasted pistachios (for garnish)

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Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• Make the cupcakes:
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
• In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Stir in the maple syrup and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the chopped pistachios.
• Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Make the caramel frosting:
• In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a simmer. Let it simmer for 2-3 minutes while stirring.
• Add the heavy cream and continue to simmer for another 2 minutes, stirring occasionally.
• Remove from heat and stir in the vanilla extract. Let the caramel mixture cool for about 10-15 minutes.
• Once the caramel mixture has cooled, gradually whisk in the powdered sugar until smooth and creamy.
• Assemble the cupcakes:
• Once the cupcakes are completely cool, frost them generously with the caramel frosting using a spatula or piping bag.
• Sprinkle the tops with chopped toasted pistachios for added crunch and flavor.
• Serve and enjoy! These cupcakes are perfect for a fall gathering, holiday party, or just a special treat to enjoy with coffee.

Notes

• To toast the pistachios, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway through.
• You can make the caramel frosting ahead of time, but be sure to allow it to cool fully before frosting the cupcakes.
• If you want a more intense maple flavor, consider adding 1-2 tablespoons of maple syrup to the frosting.