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Pistachio Christmas Cupcakes With Cherries Recipe

Pistachio Christmas Cupcakes With Cherries

Tender pistachio cupcakes studded with chopped glacé cherries are topped with vanilla buttercream, a festive cherry, and crunchy pistachios. This recipe makes 12 colorful Christmas cupcakes.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 150 g Unsalted butter, softened
  • 150 g Superfine or caster sugar
  • 2 eggs Large eggs, room temperature
  • 100 g Shelled unsalted pistachios, finely ground
  • 125 g Self-rising flour
  • 1 teaspoon Baking powder
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla extract
  • 75 g Glacé cherries, finely chopped
  • 1 tablespoon All-purpose flour for coating cherries
Buttercream
  • 150 g Unsalted butter, softened
  • 300 g Powdered sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1–2 tablespoons Milk or heavy cream
  • Small amount Green gel food coloring, optional
Decoration
  • 12 cherries Glacé or maraschino cherries, drained and patted dry
  • 2–3 tablespoons Chopped pistachios
  • As needed Edible gold sprinkles or finely grated white chocolate, optional

Method
 

Step-by-Step
  1. Line a 12-hole muffin pan with paper cupcake cases. Heat the oven to 180°C/350°F conventional or 160°C/325°F fan.
  2. If using whole pistachios, pulse them in a food processor until finely ground, taking care not to turn them into a paste. Toss the chopped glacé cherries with 1 tablespoon of all-purpose flour.
  3. Beat the softened butter and caster sugar for 3–4 minutes, until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle, then mix in the vanilla.
  4. Fold in the ground pistachios, self-rising flour, baking powder, milk, and flour-coated cherries. Stop mixing as soon as no dry flour remains.
  5. Divide the batter evenly among the cupcake cases, filling each about two-thirds full. Bake for 18–22 minutes, until lightly golden and a skewer inserted in the center comes out clean.
  6. Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack. Cool completely before decorating.
  7. For the buttercream, beat the softened butter until smooth. Gradually add the sifted powdered sugar, then beat in the vanilla and enough milk or cream to create a light, spreadable frosting; add a small amount of green gel coloring if desired.
  8. Pipe or spread the buttercream over the cooled cupcakes. Finish each one with a well-drained cherry, chopped pistachios, and optional gold sprinkles or finely grated white chocolate.

Notes

Drain and pat cherries dry before using. Finely grind pistachios for a tender crumb, but avoid processing them into a paste. For a stronger pistachio flavor, add 1/2 teaspoon pistachio extract or replace 1 tablespoon of the milk with pistachio liqueur. Store decorated cupcakes in an airtight container and decorate only after the cakes are completely cool.