Cranberry-Pistachio Cupcakes
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Cook time: 
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Yield: 6 cupcakes
These Cranberry-Pistachio Cupcakes are sweetly aromatic and soft-textured; from start-to-finish they’ll be ready in just an hour, and it’s perfect if you want just a small batch of something sweet.
  • ¾ cup (150 g) sugar
  • 1 large egg
  • ¼ cup (60 ml) avocado oil or light olive oil
  • ¼ cup (60 ml) milk
  • ¼ cup (60 g) sour cream or Greek yogurt
  • 1½ teaspoons pure vanilla extract
  • 1¼ cups (160 g) all-purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¼ teaspoon ground mahlab
  • ½ cup (55 g) whole fresh cranberries, chopped
  • ¼ cup (30 g) unsalted pistachios, chopped
  • ⅔ cup (77 g) powdered sugar
  • ⅛ teaspoon pure almond extract
  • 1 pinch fine salt
  • 2-3 teaspoons water (more or less as needed)
  • Butter and flour, for the muffin tray
  • Fresh cranberries and/or chopped unsalted pistachios, for topping
  1. Preheat the oven to 350F; butter and flour 6 wells in a regular-sized muffin tray (or line them with paper liners).
  2. Whisk together the sugar, egg, oil, milk, sour cream, and vanilla. Sift in the flour, baking powder, salt, and mahlab, and stir to combine. Fold in the cranberries and pistachios.
  3. Pour the batter into the prepared muffin tray (they’ll be really full). Bake until a toothpick inserted inside comes out clean, about 30 minutes.
  4. Cool for 10 minutes in the tray, and then carefully remove the cupcakes and let them finish cooling on a wire rack.
  5. Once cooled, mix together all ingredients for the glaze in a small bowl, adding the water a little at a time until your desired consistency is reached.
  6. Spread the glaze on top of the cupcakes and immediately decorate with cranberries and/or pistachios if desired.
Recipe by An Edible Mosaic™ at