Raspberry Pistachio Cupcakes
DifficultyMedium
Servings12 cupcakes
Prep time
Cook time18 minutes
Total time38 minutes
Soft pistachio cupcakes dotted with juicy raspberries and topped with a silky cream cheese frosting. They’re light, nutty, and bursting with fresh berry flavor — a bakery-style treat you can whip up at home!
Ingredients
- 1/2 cup (113g) Unsalted butter, softened
- 2/3 cup (135g) Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 cup (125g) All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup (60g) Ground pistachios
- 1/2 cup (120ml) Whole milk
- 3/4 cup (90g) Fresh raspberries
For the frosting:
- 1/2 cup (113g) Unsalted butter, softened
- 4 oz (113g) Cream cheese, softened
- 2 cups (240g) Powdered sugar
- 1 tsp Vanilla extract
Instructions
For the cupcakes:
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, cream together the butter and sugar until light and fluffy.
- 3
Beat in the eggs one at a time, then add the vanilla.
- 4
In another bowl, whisk together flour, baking powder, salt, and ground pistachios.
- 5
Add dry ingredients to the wet, alternating with the milk, beginning and ending with dry.
- 6
Gently fold in raspberries.
- 7
Divide batter evenly among cupcake liners and bake for 16–18 minutes, until a toothpick comes out clean.
- 8
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
- 1
Beat the butter and cream cheese together until smooth.
- 2
Add powdered sugar gradually, then vanilla. Beat until fluffy.
- 3
Pipe or spread onto cooled cupcakes. Garnish with chopped pistachios or a raspberry, if desired.
Notes
- Storage: Keep in the fridge for up to 3 days. Bring to room temp before serving.
- Ingredient swap: Use almond flour instead of ground pistachios for a milder nutty flavor.
- Make-ahead tip: Bake cupcakes a day ahead and frost the next day.
Nutrition (per 100g)
| Calories | 405kcal |
| Carbohydrates | 48g |
| Fat | 22g |
| Protein | 5g |
