Pistachio Cranberry Cupcakes
Pistachio Cranberry Cupcakes combine the rich, nutty flavor of pistachios with the sweet-tart essence of cranberries, all in a fluffy cupcake. Topped with a creamy frosting, these vibrant treats are perfect for any occasion, impressing guests and satisfying cravings. Easy to make and visually stunning, they are sure to become a favorite at your next gathering or cozy night in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pistachios, coarsely chopped
- 1/2 cup dried cranberries
- For the Frosting: 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
- Gradually add dry ingredients to the wet mixture until just combined. Fold in pistachios and cranberries.
- Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool before frosting. Beat cream cheese and powdered sugar together until smooth; gradually add heavy cream until fluffy. Pipe onto cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 207
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg