Pistachio Cupcakes

I have been in such a pistachio mood lately and find myself getting pistachios frequently to snack on. I love their flavor and color and knew I had to put that into a cake. I made a mascarpone frosting for these cupcakes, but any vanilla or cream cheese frosting would also work. I am not a huge frosting person and sometimes I just like eating the cake dusted with powdered sugar. The cupcakes are flavorful so I would recommend any light frosting. I then topped them off with some of the remaining ground pistachios. Enjoy!


Cupcakes:

2 ½ Cups Gluten Free AP Flour

1½ Cup Pistachios (coarsely ground) + ½ Cup for garnish

1 Tbs Baking Powder

½ tsp Sea Salt

1 cup (2 sticks) Unsalted Butter

1 cup Mascarpone Cheese

2 Cups Sugar

4 eggs

1 Tbs Vanilla Extract

1½ tsp Almond Extract

1 cup Olive Oil

Mascarpone Frosting:

1½ Cups Mascarpone Cheese

½ Cup Powdered Sugar

1 tsp Almond Extract

1 Cup  Heavy Cream (or Half and Half)


Cupcakes:

  1. Preheat oven to 350°F and line a cupcake pan with paper liners.
  2. Sift the flour, baking powder, and salt together, whisk in 1½ cups of ground pistachios
  3. In the bowl of a stand mixer with a paddle attachment, cream the butter and mascarpone util combined.
  4. Add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time, mixing until combined. Add the vanilla and almond extracts.
  6. Mix in half of the dry ingredients, then half of the olive oil and repeat.
  7. Pour the batter into the prepared pan and bake for 35min.

Mascarpone Frosting:

  1. In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream with the almond extract until stiff peaks form.
  2. In a separate bowl, whisk together the mascarpone and powdered sugar until combined and smooth.
  3. Fold the whip cream mixture into the mascarpone mixture.

5 Comments Add yours

  1. Angie says:

    OM goodness, Bethany, I just knew when I followed you it would get me in trouble. This recipe looks so delicious I know I’ll be making it, and that will make my blood sugar soar, getting me in trouble with my doctor, and — ah, who cares? This looks too good to pass up. I’m gonna gotta go for it.

    Liked by 1 person

    1. Yay!! Well you could make it without the frosting and then say it’s a muffin! 😉 haha enjoy!

      Liked by 1 person

      1. Angie says:

        Wonderful idea. I like that one so much I’ll do it. I’ll even stick a cherry on top for good measure and call it a fruitcake if I have to.

        Liked by 1 person

  2. Jaymi says:

    These are amazing!!!!! From the frosting to the cake! SO moist and tasty, and I would’ve never guessed they were, dare I say it……gluten free.

    Liked by 1 person

  3. Stefani says:

    They were moist and delicious. Great flavor and texture. Couldn’t tell they were gluten free at all.

    Like

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