Pistachio Pudding Filled Carrot Cupcakes with Cream Cheese Frosting and Candied Pistachios




I made these for my boyfriend’s birthday and they were a great hit! I messed up making the pudding and had to add an extra egg but it tasted great and I overcooked my cupcakes a bit. I put the original recipes because I think if done correctly they should turn out good. The easiest way to fill the cupcakes is just cut the top off and make a hole then replace the top and frost over the cracks. Worked really well!


Pistachio Pudding Filled Carrot Cupcakes with Cream Cheese Frosting and Candied Pistachios

Makes 12


1/3 cup pistachios
2 Tablespoons real grade b maple syrup
2 cups milk
1/3 cup real grade b maple syrup
2 Tablespoons corn starch
dash of sea salt
2 egg yolks
1/2 cup pistachios (crushed)
1 Tablespoon butter
1/2 teaspoon vanilla extract

1 cup sugar
2/3 cups vegetable oil
1/2 teaspoon pure vanilla extract
2 extra-large eggs
1 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups grated carrots (less than 1/2 pound)
1/2 cup raisins
4 oz. cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 cup confectioners sugar

½ cup sugar

½ cup whole pistachios

1 Tbs. water


Make a “pistachio paste” by running the 1/3 cup of pistachios through a food processor for a minute or two until they are like crumbs. Mix the pistachio crumbs with 2 Tablespoons of real grade b maple syrup to make a paste. Use a whisk to stir your “pistachio paste” into the milk (in a saucepan).  Heat the milk mixture on medium heat, stirring with a whisk for about a minute. Stir in 1/3 cup real grade b maple syrup, 2 Tablespoons corn starch and a dash of sea salt.  Continue to stir over medium heat until the mixture thickens. Once the mixture is thick and bubbly, remove it from the heat.  Spoon out 4 Tablespoons of the milk mixture into the waiting bowl of egg yolks. Stir it around and mix it up well

Pour the egg mixture into the pan with the rest of the pudding mixture and stir over medium heat for one minute. Remove the pudding from the heat and stir in 1/2 cup crushed pistachios, 1 Tablespoon butter and 1/2 teaspoon vanilla extract. Preheat the oven to 350 degrees F. Beat the sugar, oil, and vanilla together in the bowl. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined. Line muffin pans with paper liners. Scoop the batter into 12 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack. For the frosting, cream the cream cheese, butter, and vanilla in the bowl. Add the sugar and beat until smooth. Heat nonstick pan over medium high with sugar. Once sugar starts to brown add pistachios and water. Mix around until pistachios are completely covered and remove from heat. When the cupcakes are cool, cut a cylinder with a pairing knife on the top then remove the bottom of the cylinder. Put a spoonful of pistachio pudding in the middle and replace the top on the cupcakes.  Frost them generously, add some candied pistachios and serve.


Inspired by Heavenly Homemakers and Barefoot Contessa


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