These Pistachio & Carrot Cupcakes with Cream Cheese Frosting are the perfect spring dessert! Two classic spring flavors, carrot cake and pistachio, come together in this super moist cupcake recipe. Topped with a perfectly airy, light, and delectable cream cheese frosting, these make the perfect sweet treat for your next gathering!
- Cookies
- Protein bites
- Smoothies
- Muffins
- And you know….cake.
- Nuts
- Raisins
- Pineapple
- Cinnamon
- Coconut
CARROT PISTACHIO
On that note, can we talk about cream cheese frosting for two seconds?
I love a good cream cheese frosting… Who doesn’t?! But for whatever reason, I never got consistent results. It was too grainy. Too sweet. To stiff. Until I figured out the secret to the perfect cream cheese frosting… Air. That’s right, air! Whipping your frosting adds volume, creating a light, fluffy frosting that is equally delicious atop of a cupcake or eaten by the cup (no judgement). 
Dessert and non-dessert lovers alike have fallen head over heels for this slightly sweet and delectable cupcake. Give this recipe and try for yourself, and let me know what you think!
Pistachio & Carrot Cupcakes
Ingredients
For the Pistachio & Carrot Cupcakes:
- 2 cups flour
- 1 1/2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted and shelled pistachios, blended (see note)
- 1 1/2 cups carrots, shredded
- 3/4 cup oil
- 1/2 cup milk (almond)
- 1/2 tsp almond or pistachio extract
- 1/2 tsp vanilla extract
- 3 eggs
For the Cream Cheese Frosting:
- 1 stick butter softened
- 1 brick cream cheese, softened
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Pinch salt
- 1 Tbsp cream, half & half, or almond milk
- 1/4 cup crushed pistachios for topping, optional
Instructions
For the Pistachio & Carrot Cupcakes:
- Combine flour, sugar, baking soda, salt, and pistachio meal in standing mixer. Mix until combined.
- Meanwhile, prepare the liquid ingredients: combine the oil, milk, extracts, and eggs.
- With your standing mixer running, slowly add liquid ingredients. Mix until just combined.
- Add shredded carrots, mixing until just combined. Using a spatula, give the batter a few folds to ensure all the dry ingredients are incorporated.
- Bake at 350 degrees for 20 minutes, or until a tester comes out clean.
For the Cream Cheese Frosting:
- In the bowl of a standing mixer, cream butter and cream cheese together util entirely combined. At least one minute, please! By beating the cream cheese and butter thoroughly, you'll get a much creamier frosting.
- Adding 1/2 cup at a time, carefully add powdered sugar, mixing thoroughly after each addition.
- Once all powdered sugar has been added, add vanilla and almond extracts. Add half of the cream, mixing at least 2 minutes. Check consistency. If needed, add remaining cream.
- Using a piping bag, frost each cupcake with frosting. Frosting with a knife, offset spatula, or spoon will work just fine as well.
- Top with crushed pistachios!