One Bowl Spumoni Cupcakes | Cupcake Project

One Bowl Spumoni Cupcakes

I haven’t had spumoni ice cream in years (hey St. Louis, are there restaurants here that give spumoni ice cream away as a free dessert like they do on Long Island?).  I decided to rectify that by making homemade spumoni – in spumoni cupcake form, of course!

For the uninitiated, spumoni ice cream as served in America’s Italian restaurants is a mix of three flavors: chocolate, pistachio (typically in some very fake green color), and cherry. It often contains candied cherries and other fruit bits between the layers.  When I was handed one from an older waiter with a gold chain and a smile or an adorable, shy busboy who was probably the owner’s son, I would always head directly for the chocolate and avoid the candied fruit bits at all costs.

My spumoni cupcakes begin with pistachio cake made with pistachio oil and loaded with finely chopped nuts, filled with cherry jam, frosted with chocolate cream cheese frosting, and topped with chopped pistachios and a maraschino cherry.  Unlike the ice cream itself, I enjoy every part of the spumoni cupcakes and the best bite is the one with every part together.

Spumoni Cupcake Recipe


I used pistachio oil in these spumoni cupcakes to give them an extra pistachio kick.  I realize that it is an expensive and difficult to find oil.  You can substitute any vegetable oil – ideally one from another nut like peanut or walnut – but I encourage you to splurge for the full pistachio experience.

One Bowl Spumoni Cupcakes

Yield: 12 cupcakes

One Bowl Spumoni Cupcakes

Ingredients

  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup pistachio oil (this can be purchased on Amazon
  • 1/2 cup whole milk
  • 1 cup finely chopped pistachios plus a little extra to top cupcakes
  • 1/4 cup cherry jam
  • Chocolate cream cheese frosting (get the recipe from my chocolate cream cheese frosting post)
  • 12 maraschino cherries (I highly recommend making homemade maraschino cherries)

Instructions

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, mix sugar, flour, baking powder, baking soda, and salt.
  3. Mix in eggs one and a time.
  4. Mix in pistachio oil.
  5. Mix in milk.
  6. Fold in pistachios.
  7. Fill cupcake liners 2/3 full.
  8. Bake for 20 minutes or until a toothpick comes out dry.
  9. Once cupcakes are cool, core a hole in the center of them with a paring knife or cupcake corer, fill each cupcake with about a teaspoon of cherry jam, and stick the cake bit you removed back on top of the jam. Don't worry that the top is no longer flat - this will be completely hidden by the frosting.
  10. Frost the cupcakes with the chocolate cream cheese frosting. I used a Wilton 2D tip, but you can frost them however you'd like.
  11. Sprinkle chopped pistachios on top of the frosting.
  12. Top with a cherry.
  13. Serve after a pasta dinner.
http://www.cupcakeproject.com/2012/09/one-bowl-spumoni-cupcakes.html

 

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12 Responses to One Bowl Spumoni Cupcakes

  1. Jolene September 7, 2012 at 1:01 pm #

    I remember getting a scoop of Spumoni at the Old Spaghetti Factory on Laclede’s Landing as a kid.

  2. Kamaile September 7, 2012 at 4:53 pm #

    I’ve enjoyed spumoni a couple times, but I don’t remember bits of dried fruit. Maybe I had wannabe spumoni. I’d love to see a cross section of the cupcake with the cherry jam spilling out. Yum!

  3. Robyn Wright September 7, 2012 at 4:53 pm #

    Ohhhhh this sounds wonderful! I adore spoumoni! I remember getting it at Old Spaghetti Factory downtown as a kid too. There are a few Italian spots around town that still have it on their dessert menu. I wonder if someplace on The Hill has freshly made spumoni?

  4. Kelley September 7, 2012 at 4:53 pm #

    These look delicious! We’re suckers for pistachio in my house and LOVE our spumoni. Yep. Old Spaghetti Factory serves spumoni with your meal. On the Landing or in Chesterfield. It’s the only place I know of, but I wonder if there’s somewhere on the Hill that does…

  5. Tracy {Pale Yellow} September 8, 2012 at 4:04 am #

    There is a great pizza place by my work called Spumoni Gardens or L & B and it the first place I ever tried spumoni ice cream. I can’t wait to make these for co-workers!

  6. Dalila G. September 8, 2012 at 11:26 am #

    OMGosh!! I LOVE spumoni, but in a cupcake….what a genius idea!!
    I can’t wait to make these, thanks for this totally super-uber-delicious cupcake recipe!

  7. Anonymous October 4, 2012 at 10:23 am #

    A few weeks ago I started to crave making spumoni cupcakes. This was the only recipe I found that matched my vision. I made them last night – yum! I did get the pistachio oil; I feel it was definitely worth it. The frosting is AH-MAZE-ING!! I’m glad I had more than I needed – now I get to have the occasional spoonful over the next few days! I brought the cakes to work for a fundraiser and they went fast.

  8. MaryAnn September 19, 2013 at 9:24 am #

    Hello,
    If I cannot get the pistachio oil can i use a pistachio pudding mix instead and mix that into the batter??

    • Stef November 14, 2013 at 6:51 pm #

      I wouldn’t suggest it. I don’t think that would work well.

  9. Dylan A. November 14, 2013 at 6:27 pm #

    Hello! These sound AMAZING! I was wondering if there’s any substitute for the pistachio oil that would work for these? I can’t really afford or justify spending $16+ on something I’ll probably only use once…. Is there anything you’d reccomend instead?

    • Stef November 14, 2013 at 6:51 pm #

      You can use any vegetable oil, but the pistachio taste won’t be nearly as strong.

  10. Amanda January 23, 2014 at 2:08 pm #

    Hi! I have pistachio extract from a recipe I made a while back. If I use vegetable oil and the pistachio extract, how much extract do you think I should use?

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