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Pistachio Raspberry Cupcakes

Pistachio Raspberry Cupcakes

Delicate pistachio cupcakes filled with raspberry jam and topped with fluffy pistachio buttercream, creating a perfect balance of nutty and fruity flavors.
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Prep Time 25 minutes
Cook Time 18 minutes
17 minutes
Total Time 1 hour
Course Dessert
Cuisine French-inspired
Servings 12 cupcakes
Calories 320 kcal

Ingredients
  

  • 1 cup flour
  • 1/2 cup ground pistachios
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for decorating)
  • Buttercream frosting

Instructions
 

  • 1.Prep: Preheat oven to 350°F (175°C). Line muffin tin.
    2.Dry Ingredients: Whisk flour, ground pistachios, baking powder, and salt.
    3.Cream: Beat butter and sugar until fluffy. Add eggs one at a time.
    4.Combine: Alternately add dry ingredients and milk. Mix in vanilla.
    5.Bake: Fill liners ⅔ full. Bake 16-18 minutes. Cool completely.
    6.Fill: Core cupcakes and fill with 1 tsp jam each.
    7.Frost: Pipe pistachio buttercream and garnish.

Notes

  • For vibrant color, use natural pistachio paste
  • Can substitute almond flour for ¼ cup of all-purpose flour
  • Jam can be replaced with fresh raspberry puree
Keyword Pistachio Raspberry Cupcakes