Description
Pistachio Cranberry Cupcakes are a delightful blend of flavors, featuring moist cake infused with tart cranberries and crunchy pistachios. Topped with a creamy frosting, these colorful treats are perfect for any celebration or as a sweet indulgence at home. Their easy preparation makes them an ideal choice for bakers of all skill levels.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ¾ cup buttermilk
- 1 cup fresh or dried cranberries
- ½ cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- Beat softened butter and sugar in a large bowl until light and fluffy (about 2 minutes).
- Incorporate eggs one at a time, then mix in buttermilk until just combined.
- Gradually add dry ingredients to the wet mixture until just incorporated; avoid overmixing.
- Gently fold in cranberries and pistachios; fill cupcake liners two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean; cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For added flavor, consider mixing in a pinch of cinnamon or nutmeg. - Substitute cranberries with dried cherries or blueberries for different variations. - Store cupcakes in an airtight container at room temperature for up to three days.