If you’re craving a decadent dessert that combines the richness of maple, caramel, and the delightful crunch of pistachios, then these Maple Caramel Pistachio Cupcakes are the treat for you. With a perfect balance of sweetness and nuttiness, these moist cupcakes are topped with a luscious caramel frosting that will have everyone coming back for more.
Ingredients
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 brown sugar, packed
2 large eggs
1/2 cup maple syrup
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup shelled pistachios, chopped
For the Caramel Frosting:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the maple syrup, milk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped pistachios.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, make the caramel frosting. In a saucepan over medium heat, melt the butter and brown sugar together, stirring occasionally.
Once the mixture begins to boil, let it cook for 2-3 minutes. Remove from heat and stir in the heavy cream, vanilla extract, and salt. Allow the caramel to cool for about 10 minutes.
Gradually add the powdered sugar to the caramel and whisk until smooth and thickened.
Frost the cooled cupcakes with the caramel frosting and top with additional chopped pistachios.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Variations
Maple Frosting: If you’re looking to switch things up, you can use a maple frosting instead of caramel for a deeper maple flavor.
Gluten-Free: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
Nut-Free: If you want a nut-free version, simply omit the pistachios and top the cupcakes with sprinkles or a drizzle of melted chocolate.
Storage/Reheating
Storage: These cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days.
Reheating: If you want to enjoy these cupcakes warm, simply microwave them for about 10-15 seconds.
FAQs
Can I make these cupcakes in advance?
Yes! You can bake the cupcakes a day or two ahead of time and store them in an airtight container. Frost them just before serving for the best results.
Can I freeze these cupcakes?
Absolutely! I love making a batch and freezing them for later. Just freeze the cupcakes (without frosting) on a baking sheet, and once frozen solid, transfer them to a freezer-safe container. When ready to serve, thaw them at room temperature and frost them.
Can I use a different nut instead of pistachios?
Yes, you can swap out pistachios for other nuts like walnuts or pecans. Keep in mind that the flavor and texture will change slightly.
How can I make the caramel frosting smoother?
If your caramel frosting turns out too thick, you can add a little more cream to reach your desired consistency. Be sure to let the caramel cool slightly before adding the powdered sugar to avoid it becoming too runny.
What can I substitute for maple syrup?
If you don’t have maple syrup, you can use honey or agave syrup as an alternative. However, the flavor will be slightly different.
Conclusion
These Maple Caramel Pistachio Cupcakes are the perfect combination of sweet and savory, with a rich, indulgent caramel frosting that will melt in your mouth. Whether you’re a maple lover, a pistachio fan, or someone who just enjoys a decadent treat, these cupcakes will not disappoint. I hope you enjoy making (and eating!) these as much as I do.
Recipe:
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Maple Caramel Pistachio Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Maple Caramel Pistachio Cupcakes are a decadent dessert featuring a perfect blend of maple syrup, caramel, and crunchy pistachios. These moist cupcakes are topped with a rich caramel frosting that melts in your mouth.
Ingredients
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 brown sugar, packed
2 large eggs
1/2 cup maple syrup
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup shelled pistachios, chopped
For the Caramel Frosting:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the maple syrup, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped pistachios.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes are cooling, make the caramel frosting. In a saucepan over medium heat, melt the butter and brown sugar together, stirring occasionally.
- Once the mixture begins to boil, let it cook for 2-3 minutes. Remove from heat and stir in the heavy cream, vanilla extract, and salt. Allow the caramel to cool for about 10 minutes.
- Gradually add the powdered sugar to the caramel and whisk until smooth and thickened.
- Frost the cooled cupcakes with the caramel frosting and top with additional chopped pistachios.
Notes
For a maple frosting variation, substitute the caramel frosting with maple frosting for a deeper maple flavor.
If you prefer a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
For a nut-free version, omit the pistachios and top with sprinkles or melted chocolate.
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
If you want to reheat the cupcakes, microwave for about 10-15 seconds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
