Go Back
Print Recipe

Pistachio & Carrot Cupcakes

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 24 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!

Notes

Pistachio Meal: You'll want to grind the pistachios until they resemble a fine meal. It's ok if there are some larger bits.