Description
Delight in every bite with these Pistachio Cupcakes featuring a luscious raspberry center and topped with creamy pistachio buttercream.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- ¾ cup (150 g) sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup (65 g) shelled pistachios, finely ground
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, for enhanced pistachio flavor)
- ½ cup raspberry jam or preserves
- 1 cup (225 g) unsalted butter, softened (for buttercream)
- 3 cups (360 g) powdered sugar
- ¼ cup pistachio paste (or finely ground pistachios blended with a little milk)
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- Fresh raspberries (for decoration)
- Chopped pistachios (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground pistachios.
- In a large mixing bowl, beat butter until creamy.
- Add eggs, one at a time, then mix in milk, vanilla extract, and almond extract if using.
- Gradually mix in dry ingredients until just combined (do not overmix).
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool completely before filling.
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Fill with 1–2 teaspoons of raspberry jam, then replace the top portion.
- Beat butter until fluffy for the buttercream.
- Add powdered sugar, pistachio paste, cream, vanilla extract, and salt to the butter and beat until smooth and pipeable.
- Pipe pistachio buttercream on top of each cupcake.
- Garnish with a fresh raspberry and chopped pistachios.
Notes
- Ensure cupcakes are completely cool before adding the raspberry filling.
- For a stronger pistachio flavor, use almond extract in the batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg