Gluten Free Pistachio Cupcakes
Description
I have been looking for the perfect pistachio cupcake recipe that doesn’t start with cake mix or pudding mix. The flavor in this cupcake comes from real, roasted pistachios! I am not a big fan of almond extract, but while researching recipes found that many people thought adding a tiny bit of almond extract enhanced the pistachio flavor. I left it out, but It is entirely up to you to include it or not. I find that using salted pistachios cuts through the sweetness of the cupcake/cream cheese frosting but feel free to use unsalted if that is your preference! These cupcakes make an awesome and unique St. Patrick’s Day treat. Thanks to everyone that voted on which frosting to pair with these cupcakes, I think the cream cheese flavor goes wonderfully. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 15 minutes cook time
- 0 minutes chill time
Recipe
Yield 12 Cupcakes
Ingredients
For the cupcakes:
1/2 cup (60g) roasted pistachios (I used salted)
3/4 cup (150g) granulated sugar, divided
3/4 cups (98g) gluten free flour blend
1 teaspoon (5g) baking powder
1/4 teaspoon (1.5g) salt
6 tablespoons (84g) softened butter
2 eggs
1/3 cup (80ml) milk of choice
1 teaspoon (5ml) vanilla extract
1/8 teaspoon almond extract (optional)
For the cream cheese frosting:
6 ounces cream cheese, room temperature
6 tablespoons (84g) softened butter
2 cups (230g) powdered sugar
1 teaspoon (5ml) vanilla extract
For the cupcakes:
1. Preheat oven to 350° F. Line a standard cupcake pan with 12 liners and spray lightly with nonstick cooking spray.
2. Add pistachios and 1/4 cup of the granulated sugar to a food processor or blender. Mix until finely ground. Don’t mix too long or you will get pistachio butter! Set aside.
3. In a small bowl, sift together gluten free flour, baking powder and salt. Set aside.
4. In a large bowl, cream together softened butter and remaining 1/2 cup of sugar. Mix until light and fluffy.
5. Add eggs one at a time, beating well in-between additions.
6. Mix in vanilla extract and almond extract if using.
7. Sift in half of dry ingredients and mix gently.
8. Add milk and mix until just combined.
9. Add remaining dry ingredients and stir until batter just comes together.
10. Fold in the ground pistachio mixture.
11. Divide batter evenly between 12 cupcake liners.
12. Bake at 350°F for 15-18 minutes, or until toothpick inserted into the center comes out clean.
13. Allow cupcakes to cool in the pans for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the cream cheese frosting:
1. While the cupcakes are cooling, prepare the frosting.
2. Mix softened butter until light and fluffy.
3. Add room temperature cream cheese ad mix until fully combined.
4. Add the vanilla extract and half the powdered sugar and beat until combined.
5. Add remaining powdered sugar and mix until smooth.
6. Transfer mixture to a piping bag.
7. Once cooled, pipe desired amount frosting on top of each cupcake.
8. Sprinkle with chopped pistachios and enjoy!
Yield 12 Cupcakes
Ingredients
For the cupcakes:
1/2 cup (60g) roasted pistachios (I used salted)
3/4 cup (150g) granulated sugar, divided
3/4 cups (98g) gluten free flour blend
1 teaspoon (5g) baking powder
1/4 teaspoon (1.5g) salt
6 tablespoons (84g) softened butter
2 eggs
1/3 cup (80ml) milk of choice
1 teaspoon (5ml) vanilla extract
1/8 teaspoon almond extract (optional)
For the cream cheese frosting:
6 ounces cream cheese, room temperature
6 tablespoons (84g) softened butter
2 cups (230g) powdered sugar
1 teaspoon (5ml) vanilla extract
For the cupcakes:
1. Preheat oven to 350° F. Line a standard cupcake pan with 12 liners and spray lightly with nonstick cooking spray.
2. Add pistachios and 1/4 cup of the granulated sugar to a food processor or blender. Mix until finely ground. Don’t mix too long or you will get pistachio butter! Set aside.
3. In a small bowl, sift together gluten free flour, baking powder and salt. Set aside.
4. In a large bowl, cream together softened butter and remaining 1/2 cup of sugar. Mix until light and fluffy.
5. Add eggs one at a time, beating well in-between additions.
6. Mix in vanilla extract and almond extract if using.
7. Sift in half of dry ingredients and mix gently.
8. Add milk and mix until just combined.
9. Add remaining dry ingredients and stir until batter just comes together.
10. Fold in the ground pistachio mixture.
11. Divide batter evenly between 12 cupcake liners.
12. Bake at 350°F for 15-18 minutes, or until toothpick inserted into the center comes out clean.
13. Allow cupcakes to cool in the pans for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the cream cheese frosting:
1. While the cupcakes are cooling, prepare the frosting.
2. Mix softened butter until light and fluffy.
3. Add room temperature cream cheese ad mix until fully combined.
4. Add the vanilla extract and half the powdered sugar and beat until combined.
5. Add remaining powdered sugar and mix until smooth.
6. Transfer mixture to a piping bag.
7. Once cooled, pipe desired amount frosting on top of each cupcake.
8. Sprinkle with chopped pistachios and enjoy!