Description
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
