Pistachio Cranberry Cupcakes
Pistachio Cranberry Cupcakes are a delightful treat that perfectly combines the rich, nutty flavor of pistachios with the sweet-tart burst of cranberries. These moist and fluffy cupcakes are not only visually stunning but also incredibly easy to make, making them ideal for any occasion—from festive celebrations to cozy afternoons at home. With each bite, you’ll experience a joyous blend of textures and flavors that will leave everyone asking for more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup chopped pistachios
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined; do not overmix.
- Gently fold in chopped pistachios and dried cranberries.
- Spoon the batter into cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting or serving.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg