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Pistachio Cake Cupcakes with Rosemary and a Cherry Glaze

Seeing some leftover crumbs of this pistachio cake cupcake on a party napkin, one would think that it was a simple yellow cake.  Unlike most of the pistachio cake recipes that you will find with a quick Google search for “pistachio cake recipes“, this cake isn’t green – there is no green food coloring and no instant pudding.  Interestingly, this pistachio cake recipe doesn’t use any pistachios (except on top for decoration).   All of the pistachio flavor in the cake comes from pistachio oil.

Using pistachio oil gives these pistachio cake cupcakes an intense pistachio flavor (think pistachio ice cream) without adding crunch.  If you like crunch, you could always throw some nuts into the batter.

Rosemary, You Say?

Rosemary is typically found in more savory baked goods, such as focaccia bread.  But, it worked like a cupcake charm with the pistachio cake.  It made the cake taste woodsy like something Hansel and Gretel would have enjoyed in the forest after they grew up and developed more refined palates.  I wish I could take credit for the flavor combination idea, but full accolades go out to The Flavor Bible (more on that book in an upcoming post).

And The Cherry Glaze?

The cherry glaze mostly serves to add a pretty pink top to the cupcake.  The cherry flavor is not particularly detectable, but if you love sugar glazes like I do, this is a nice one to add to your arsenal.

The Pistachio Cake Cupcake Recipe

This recipe is adapted from the pound cake recipe that I made for Wedding 3.0.

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5 from 1 vote

Pistachio Cake Cupcakes with Rosemary and a Cherry Glaze

This pistachio cake recipe doesn't use any pistachios (except on top for decoration). All of the pistachio flavor in the cake comes from pistachio oil.
Course Dessert
Cuisine American
Keyword cherry glaze, pistachio cake recipe, pistachio cakes cupcakes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 15 cupcakes
Calories 250kcal

Ingredients

Cupcake Ingredients

  • 1/2 C unsalted butter room temperature
  • 1 1/2 C sugar
  • 1/4 C pistachio oil
  • 3 large eggs
  • 1 1/2 C all-purpose flour
  • 1/2 C milk I used 2%
  • 1 tsp fresh rosemary chopped finely

Cherry Glaze Ingredients

  • 3/4 C powdered sugar sifted
  • 2 tbsp cherry juice To get my cherry juice, I stemmed, pitted, and food processed a handful of cherries. Then, I strained the cherry mush to get only the juice.

Instructions

Cupcake Instructions

  • Cream butter and sugar together.
  • Mix in the pistachio oil.
  • Beat in eggs, one at a time.
  • Beat in flour, a half cup at a time, alternating with milk.
  • Mix in rosemary.
  • Fill cupcake liners 3/4 full.
  • Bake at 275 F for 1 hour.

Cherry Glaze Instructions

  • Mix the sugar and cherry juice until completely smooth.
  • Dip the cupcakes in the glaze. It will be drippy at first, but it will harden quickly on the cupcakes.

Nutrition

Nutrition Facts
Pistachio Cake Cupcakes with Rosemary and a Cherry Glaze
Amount Per Serving
Calories 250 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 49mg16%
Sodium 17mg1%
Potassium 39mg1%
Carbohydrates 36g12%
Sugar 26g29%
Protein 2g4%
Vitamin A 250IU5%
Calcium 18mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

 

Using pistachio oil gives these pistachio cake cupcakes an intense pistachio flavor without adding crunch.  If you like crunch, you could always throw some nuts into the batter. The pretty pink cherry glaze is a perfect frosting for your recipe!
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6 comments on “Pistachio Cake Cupcakes with Rosemary and a Cherry Glaze”

  1. Lorasays:

    Thanks for this great alternative to green pistachio cakes and the cherry glaze is lovely. Love em!

  2. Marisasays:

    Now I need to get my hands on some of that delicious sounding nut oils… The possibilities are endless.

    And how interesting about the rosemary amping up the flavour – would never have thought it.

  3. Sounds really good! I love pistachio anything. The rosemary is a really interesting touch.

  4. Joysays:

    These are gorgeous. I like how you added the rosemary on top.

  5. I just adore pistachio, so I love these cupcakes. I am going to bookmark your recipe and see if i can find pistachio oil here in the UK. It sounds like a wonderful ingredient.
    *kisses* HH

  6. Mansisays:

    Rosemary in cupcakes! awesome – but pistachio and cherries must have given it the nice sweetness that compliments the hint of rosemary, right? lovely creation!:)

    Would you consider sending this in for the Magic Bullet contest/giveaway on my blog? they’d be perfect for the event!

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