Cardamom Pistachio Cupcakes with Vanilla Frosting

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Cardamom Pistachio Cupcakes with Vanilla Frosting

These Cardamom Pistachio Cupcakes with Vanilla Frosting are the perfect treat for any occasion. They are light and fluffy, with a hint of cardamom and crunchy pistachio flavor. Topped with a creamy Vanilla frosting, they are sure to be a hit at your next gathering!

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped pistachios
  • For the Vanilla Frosting:
    • 1 cup unsalted butter, softened
    • 3 cups confectioners’ sugar
    • 3 tablespoons heavy cream
    • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cardamom.
  3. In a medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the pistachios.
  5. Divide the batter among the muffin cups, filling each cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Remove the cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  7. To make the frosting, in a large bowl, beat the butter until light and fluffy. Slowly add the confectioners’ sugar, heavy cream, and vanilla extract and beat until light and fluffy. Pipe or spread the frosting onto the cooled cupcakes.