Pistachio Raspberry Cupcakes
These Pistachio Raspberry Cupcakes combine the rich, buttery flavor of ground pistachios with a bright, tart raspberry center. With a tender, bakery-style crumb and a silky frosting, they’re an elegant yet approachable dessert perfect for spring celebrations, brunches, or special occasions.
Equipment
- Muffin tin
- Food processor
- Electric mixer
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup ground pistachios (finely ground)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup Greek yogurt or sour cream
- ¼ cup whole milk
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup raspberry jam or raspberry compote
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- 2 Tbsp heavy cream
- 2 Tbsp freeze-dried raspberry powder (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Pulse pistachios in a food processor until finely ground, stopping before they become paste.
- Whisk together flour, ground pistachios, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, then mix in yogurt, milk, vanilla, and almond extract.
- Add dry ingredients to wet ingredients and mix just until combined. Fill liners ⅔ full and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
- Core the center of each cooled cupcake and fill with raspberry jam or compote.
- Beat butter until creamy. Add powdered sugar, vanilla, and cream, beating until fluffy. Mix in raspberry powder if using.
- Pipe frosting onto cupcakes and garnish with crushed pistachios and fresh raspberries if desired.
Notes
The natural green hue comes from real pistachios—no artificial coloring needed. Store cupcakes refrigerated for up to 3 days and bring to room temperature before serving.