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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.

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)

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.

Find it online: https://yumfamilyrecipes.com/maple-caramel-pistachio-cupcakes/