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

Cook Mode Prevent your screen from going dark

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