Pistachio Cupcakes with White Chocolate Butter Cream
Pistachio Cupcakes

Pistachio Cupcakes with White Chocolate Butter Cream

Tender pistachio cupcakes filled with cherry compote and frosted with white chocolate swiss meringue buttercream. Perfect for a birthday, dinner party dessert or any day that ends in Y really.

24
cupcakes
PREP TIME
TOTAL TIME

Ingredients

Cupcakes

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1 cup shelled pistachios, toasted

1 cup Land O Lakes® Butter softened

4 large Land O Lakes® Eggs

1 teaspoon vanilla

1 teaspoon almond extract

1 cup milk

Cherry Compote

2 tablespoons water

1 tablespoon cornstarch

2 cups frozen cherries, thawed, coarsely chopped

1/3 cup sugar

2 tablespoons lemon juice

Frosting

1 1/3 cups sugar

6 large Land O Lakes® Eggs (whites only)

2 cups (1 pound) Land O Lakes® Butter softened

4 (1-ounce) squares white chocolate, melted, cooled slightly

1 teaspoon vanilla

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

  2. STEP 2

    Combine flour, baking powder and salt in bowl; set aside.

  3. STEP 3

    Place 1/2 cup sugar and 1 cup pistachios into small food processor bowl fitted with metal blade; process until finely ground.

  4. STEP 4

    Combine pistachio mixture, remaining 1 cup sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.

  5. STEP 5

    Divide batter evenly among paper baking cups. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes in pans, remove to cooling racks. Cool completely.

  6. STEP 6

    Combine water and cornstarch in bowl, set aside.

  7. STEP 7

    Combine cherries, 1/3 cup sugar, and lemon juice in 1-quart saucepan. Bring to boil over low heat. Add cornstarch mixture, stirring until mixture thickens. Remove from heat. Cool completely.

  8. STEP 8

    ​Heat water in saucepan over medium heat until it comes to gentle boil.

  9. STEP 9

    ​Place 1 1/3 cups sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.

  10. STEP 10

    Add 2 cups butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add melted white chocolate and 1 teaspoon vanilla; beat until mixture is smooth.

  11. STEP 11

    Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Spoon about 2 teaspoons cherry filling into each hole.

  12. STEP 12

    Frost or pipe frosting onto cupcakes. Sprinkle frosting with chopped pistachios.

Tip #1

A 1-inch diameter melon baller or kiwi spoon makes a perfect well for filling.

Nutrition

470Calories
29Fat (mg)
95Cholesterol (mg)
310Sodium (mg)
48Carbohydrates (g)
1Dietary Fiber
6Protein (g)

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