These pistachio raspberry cupcakes are soft, moist, and beautifully balanced between nutty richness and bright fruity flavor. With a tender pistachio-infused crumb and bursts of juicy raspberries, they make an elegant yet approachable dessert perfect for celebrations or everyday treats.
Why You’ll Love This Recipe
These cupcakes offer a unique flavor combination that feels bakery-worthy but is easy to make at home. Ground pistachios add depth and natural color, while raspberries bring freshness and contrast. They stay moist for days and can be dressed up or kept simple depending on the occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
1 1/2 cups all-purpose flour
1/2 cup finely ground unsalted pistachios
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup whole milk, room temperature
1 cup fresh raspberries, gently rinsed and patted dry
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream or milk
1/2 tsp vanilla extract
1/4 cup finely ground pistachios
For garnish (optional):
Fresh raspberries
Chopped pistachios
Directions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
In a large bowl, cream the butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
Gently fold in the raspberries, being careful not to crush them.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
To make the frosting, beat the butter until creamy. Gradually add powdered sugar, then mix in the cream and vanilla extract. Beat until smooth and fluffy.
Fold in the ground pistachios, then frost the cooled cupcakes.
Garnish with fresh raspberries and chopped pistachios if desired.
You can use frozen raspberries, but do not thaw them before folding into the batter. Lemon zest can be added to the batter for extra brightness. For a richer topping, replace the frosting with cream cheese frosting and mix in ground pistachios.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring refrigerated cupcakes to room temperature before serving. These cupcakes are best enjoyed without reheating.
FAQs
Can I use pistachio flour instead of ground pistachios?
Yes, finely milled pistachio flour works well as a direct replacement.
Do I need food coloring for green color?
No, the pistachios provide a natural light green hue.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and frost them the next day.
Can I use raspberry jam instead of fresh raspberries?
Fresh raspberries are recommended, but small spoonfuls of thick jam can be swirled into the batter.
What frosting pairs best with these cupcakes?
Vanilla, pistachio, or cream cheese frosting all complement the flavors well.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
How do I prevent raspberries from sinking?
Lightly toss the raspberries in flour before folding them into the batter.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup without affecting texture significantly.
Are these cupcakes suitable for kids?
Yes, they have a mild, balanced sweetness and soft texture.
Can I freeze these cupcakes?
Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
Conclusion
Pistachio raspberry cupcakes are a delightful combination of nutty and fruity flavors wrapped in a soft, tender crumb. Whether served at a celebration or enjoyed with a cup of tea, these cupcakes are sure to impress with their taste, texture, and beautiful presentation.
Soft and flavorful pistachio raspberry cupcakes made with ground pistachios and fresh raspberries, topped with a creamy pistachio buttercream frosting. A beautiful and elegant treat for special occasions or everyday indulgence.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1/2 cup finely ground unsalted pistachios
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup whole milk, room temperature
1 cup fresh raspberries
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream or milk
1/2 tsp vanilla extract
1/4 cup finely ground pistachios
For garnish (optional):
Fresh raspberries
Chopped pistachios
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, beating after each. Stir in vanilla and almond extracts.
Add dry ingredients in two parts, alternating with milk. Mix just until combined.
Gently fold in raspberries, being careful not to crush them.
Divide batter evenly among liners, filling about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
For the frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in cream and vanilla. Beat until fluffy. Fold in ground pistachios.
Frost cooled cupcakes and garnish with fresh raspberries and chopped pistachios if desired.
Notes
Toss raspberries in a little flour before folding in to prevent sinking.
Use frozen raspberries straight from the freezer to avoid over-bleeding.
For extra brightness, add 1 tsp lemon zest to the batter.
Try cream cheese frosting with pistachios for a richer topping.
Unfrosted cupcakes freeze well for up to 2 months.
