Pistachio cupcakes with cream
Recipe for pistachio cupcakes with mascarpone cream
Bake with me today very simple and delicious pistachio cupcakes. These pistachio cupcakes are little wonders – moist, delicate, and full of nutty aroma! Decorated with light mascarpone cream and fresh raspberries, they look elegant and taste divine. Perfect for a weekend dessert, but also great as a sweet decoration for the Easter table. Bake them once, and they’ll be back on your table regularly!
Table of content
Pistachio cupcakes with cream recipe step by step
If you like delicious and simple recipes, and you love cupcakes, then you absolutely must try this recipe for pistachio cupcakes!
Pistachio Cupcakes Recipe with Video
Wyposażenie
- Muffin baking pan, or sturdy freestanding muffin liners.
Składniki
ingredients for pistachio cupcakes
- 200 g all-purpose flour (1⅓ cups)
- 50 g pistachios (ground – ½ cup)
- 1.5 teaspoons baking powder
- 2 eggs (size L)
- 150 g sugar (¾ cup)
- 80 ml oil
- 100 ml milk
ingredients for cupcake cream
- 250 g mascarpone cheese (well chilled)
- 250 ml heavy cream (well chilled)
- 2-3 tablespoons powdered sugar (to taste)
additionally – optional
- approx. 12 teaspoons pistachio cream
- fruit (e.g. raspberries, blueberries – fresh for decoration)
- pistachios (chopped for decoration)
Instrukcja
How to make pistachio cupcakes with cream step by step
Step 1 – Preparations
- Preheat the oven to 180℃ (top/bottom heat mode) or to 170℃ (fan-assisted).
- Line a cupcake pan with paper liners or grease with butter and dust with flour.
- Grind the pistachios if you have them whole.50 g pistachios
Step 2 – Preparing the cupcake batter
- Mix together the flour, baking powder, and pistachios.200 g all-purpose flour, 1.5 teaspoons baking powder
- Place eggs and sugar in a bowl – beat them together on high speed with a mixer until the mixture is very light and white – this took me about 3 minutes.2 eggs, 150 g sugar
- Add oil to the beaten eggs and mix everything on low speed with a mixer – briefly, just until combined.80 ml oil
- Add about half of the flour with pistachios and mix on low speed just until combined – do not overmix.
- Add milk and mix briefly.100 ml milk
- Add the rest of the flour and mix briefly. You can stop mixing while some streaks of flour are still visible and finish combining them using only a spoon.
- Transfer the batter into the prepared cupcake liners—fill them to about 3/4 of their height. I managed to make 12 standard cupcakes and two small ones baked in mini bundt tins.
Step 3 – Baking the cupcakes
- Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick comes out clean.
- After baking, remove the cupcakes from the tin and let them cool completely.
Step 4 – Preparing the whipped cream frosting for the cupcakes
- Transfer the mascarpone, powdered sugar, and cream into a tall bowl.250 g mascarpone cheese, 250 ml heavy cream, 2-3 tablespoons powdered sugar
- Whisk them together on high speed for several minutes—until the cream increases in volume and becomes thick.
- You can now taste the frosting, and if it’s not sweet enough for you, feel free to add more powdered sugar.
Step 5 – Decorating the cupcakes
- If you have pistachio cream, you can additionally fill the cupcakes with it—to do this, use a teaspoon to carve out small indentations in the center of the cupcakes.
- Fill each indentation with a teaspoon of the cream.approx. 12 teaspoons pistachio cream
- Transfer the cream frosting into a piping bag and pipe it onto the tops of the cupcakes.
- You can further decorate the cupcakes with fresh fruit (e.g., raspberries, blueberries, strawberries) and chopped pistachio nuts.fruit
Film
Uwagi
Wartości Odżywcze
Pistachio cupcakes with cream – notes
After the success of the pistachio bundt cake, I decided to bake us some more smaller, charming pistachio cupcakes. Thanks to the decoration with simple cream and fresh fruit, the simple cupcakes took on a festive character. In this form, you can serve them on the festive Easter table. But not only that! Such cupcakes will be perfect as a sweet treat for all family celebrations – such as birthdays, Christenings, or Holy Communion. So be sure to save this recipe for later!
What ingredients are needed to bake pistachio cupcakes?
To prepare these pistachio muffins, you will need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.
- pistachios – for the muffin batter itself, you will need 50g of pistachios (this is the weight without shells!). I buy my pistachios at Lidl – you can buy a 70g package of shelled pistachios there – choose the unsalted ones. Use 50g from this package for the batter, and the remaining pistachios can be used for decoration. You need to grind the pistachios well – e.g., with a food processor, or even a coffee grinder – some slightly larger pieces of nuts may remain, which will add crunchiness to the muffins.
- oil – I use rapeseed oil, but you can also use another oil – just one with a delicate flavor.
- milk – I use 1.5% UHT milk, but you can use milk with a different fat content, or even plant-based milk.
- pistachio cream – if you want to fill the muffins with cream, you can also get it at Lidl – I use their own brand cream (Maribel), you’ll find it on the jam shelves.
- whipping cream – I use liquid cream in a carton with 30% fat content, but you can also use 36% cream.
- mascarpone cheese – this is an Italian creamy cheese with a smooth consistency, you can easily buy it at any Lidl or Biedronka. If you can’t find it anywhere, you can make the cream from just whipping cream – use 500 ml of it. To make it more stable, you can add a cream stabilizer (śmietan-fix), or even better, gelatin – use 2 level teaspoons of it.
How to store pistachio muffins?
If you need the muffins to last longer, it’s best to store them in the refrigerator. Transfer them to a container with a lid so that the cream doesn’t absorb refrigerator odors. You can also store the muffins themselves (without cream) in a box and keep them at room temperature for up to a week. It’s best to make the cream for them on the day the muffins are to be served, because if it sits in a bowl, it might start to weep water the next day. However, cream applied to the muffins will remain stable and not watery even after a few days.
I hope these pistachio and cream muffins will appeal to you and your loved ones. If you use the recipe, I would be very happy if you share your impressions in the comments below the recipe :)
P.S. By the way, I highly recommend following my Instagram profile, where you will also find my recipes, and you can easily save them for later there.
Recommended Muffin Recipes
If you like sweet baked goods in the form of such small cupcakes, then be sure to try my other recipes – the blog has a huge selection of delicious cupcakes with various flavors and decorated with different creams. You will surely find the perfect cupcakes for yourself here! And here I recommend these three recipes:
Popularne Przepisy
Polecane przepisy
Pistachio Cupcakes Recipe
Are you looking for a recipe for unique pistachio cupcakes that will impress both with their taste and appearance? These pistachio cupcakes with whipped cream and mascarpone frosting, decorated with fresh raspberries, are the perfect choice for special occasions such as holidays, birthdays, or gatherings with loved ones. Moist, soft, and bursting with pistachio aroma—they taste exactly as they look: divine!
The recipe is detailed step-by-step, including process photos and a video that shows the entire baking and decorating process. Thanks to this, even a beginner will handle it without a problem!
If you're looking for an idea for an impressive yet simple bake, these pistachio cupcakes will be a total hit. Try the recipe and see for yourself how easy it is to create something truly special!
