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Pistachio Raspberry Cupcakes

Delicious and visually stunning cupcakes combining nutty pistachios with tart raspberries, topped with luxurious cream cheese frosting.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup pistachio nuts, ground (make sure they are Halal-certified)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries (lightly crushed)
  • 1/4 cup milk
Frosting
  • to taste Cream cheese frosting For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt until well blended.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Incorporate the eggs one at a time, mixing well after each addition. Sprinkle in the vanilla extract and blend until smooth.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the milk, and mix just until combined. Be careful not to overmix.
  6. Gently fold in the crushed raspberries, ensuring they are evenly distributed without breaking them too much.
  7. Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
  1. Place in the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.

Notes

For nut alternatives, finely ground almonds can work beautifully. For a vegan twist, use flaxseed meal mixed with water instead of eggs. Keep an eye on the baking time, as it can vary based on your oven. Remember that every oven is a little different! Store in an airtight container; lasts for 2-3 days at room temperature or up to a week in the fridge.