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Pistachio Cupcakes with Cream are a delightful treat that combines the rich, nutty flavor of pistachios with a creamy topping. These cupcakes not only look beautiful but also taste delicious! Perfect for a special occasion or just a sweet indulgence, they are sure to please anyone with a sweet tooth.

Why Make This Recipe

Making Pistachio Cupcakes is an excellent choice for many reasons. First, pistachios add a unique flavor and texture that set these cupcakes apart. Second, the creamy topping makes them extra special, perfect for celebrations or family gatherings. Finally, they are relatively easy to make, making them an ideal project for both beginner and experienced bakers!

How to Make Pistachio Cupcakes with Cream

Ingredients:

Butter (for greasing the mold)
Flour (for dusting the mold)
60 g unsalted pistachios, shelled
110 g sugar
3 eggs
2 egg yolks
1 teaspoon baking powder
A pinch of green food coloring (powdered)
80 g sugar for the cream
250 g cold cream cheese (like Philadelphia, cut into pieces)
150 g cold mascarpone cheese (cut into pieces)
80 g heavy cream (at least 30% fat, well chilled)
A pinch of green food coloring (powdered) for the cream

Directions:

Preheat the oven to 180°C. Grease a muffin tin with butter and dust it with flour. Set aside.
In a dry mixing bowl, place the pistachios and sugar. Blend for 30 seconds on speed 10. Scrape down the sides with a spatula. Reserve 1 tablespoon of pistachio sugar for decoration.
Add butter, eggs, and egg yolks to the bowl. Mix for 30 seconds on speed 3.
Add flour, baking powder, and green food coloring. Mix for 30 seconds on speed 4.
Spoon the mixture into the prepared tin, filling each cavity to ¾ full. Bake for 20-25 minutes at 180°C. In the meantime, wash and dry the mixing bowl.
Let the cupcakes cool for 10 minutes before removing them from the mold.
For the cream: In a clean mixing bowl, add sugar and blend for 10 seconds on speed 10. Scrape down the sides.
Attach the butterfly whisk. Add cream cheese, mascarpone, heavy cream, and green food coloring. Whip on speed 3 until a thick cream consistency is achieved.
Remove the butterfly whisk. Place the cream in a piping bag fitted with a star tip. Decorate the cooled cupcakes and sprinkle with reserved pistachio sugar. Serve the pistachio cupcakes with cream as a dessert.

How to Serve Pistachio Cupcakes with Cream

To serve these delightful cupcakes, place them on a nice platter and enjoy them at room temperature. You can also serve them with a scoop of ice cream or a drizzle of chocolate sauce for added sweetness. They are excellent for parties, gatherings, or a casual dessert at home!

How to Store Pistachio Cupcakes with Cream

Store leftover Pistachio Cupcakes in an airtight container in the refrigerator for up to three days. If you want to keep them for longer, store them without the cream topping in the freezer for up to a month. When ready to enjoy, thaw them and top with freshly made cream.

Tips to Make Pistachio Cupcakes with Cream

Make sure your ingredients are at room temperature before you start mixing. This helps the batter blend smoothly.
Do not overmix the batter to keep cupcakes light and fluffy.
Experiment with different colors of food coloring for a fun twist.
Adding some chopped pistachios to the cream can enhance the texture and flavor.

Variation

If you want a different flavor, you can substitute the pistachios with walnuts or almonds. Just adjust the quantities according to your preference. You could also flavor the cream with vanilla or almond extract for a different twist.

FAQs

1. Can I use salted pistachios?
Yes, you can use salted pistachios, but it’s best to omit any added salt in the recipe to balance the flavors.

2. What can I use instead of mascarpone cheese?
You can use additional cream cheese or whipped cream as a substitute for mascarpone cheese.

3. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them right before serving to keep the cream fresh and fluffy.