Raspberry Pistachio Cupcakes
These raspberry pistachio cupcakes feel fancy, but are actually really simple. The pistachio cupcake has that soft, buttery texture with a subtle nutty flavor that feels a little elevated without being too much. Then the raspberry buttercream adds the prettiest pink color and just enough brightness to balance it all out.
I made these and immediately thought they’d be perfect for baby showers, spring birthdays, Mother’s Day brunch, or honestly just for a random baking day when you want something cute sitting on your counter.
Why You’ll Love These Raspberry Pistachio Cupcakes
Raspberry Pistachio Cupcakes
Equipment
Ingredients
Pistachio Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional but good
- 1/2 cup sour cream
- 1/2 cup whole milk
Raspberry Buttercream:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 2-3 tbsp freeze-dried raspberry powder
- or strained raspberry puree
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F and line a cupcake pan.
- In a bowl, whisk together: flour, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. About 5 minutes.
- Add eggs one at a time.
- Mix in vanilla and almond extract.
- Mix in sour cream until smooth.
- Alternate adding dry ingredients and milk.
- Mix until just combined.
- Do not overmix!
- Fill cupcake liners about 2/3 full.
- Bake for 18–22 minutes or until tops spring back.
- Cool completely.
To make the Raspberry Buttercream:
- Beat butter until creamy.
- Slowly add powdered sugar.
- Mix in raspberry powder, vanilla, cream, and salt.
- Beat until fluffy.
- Add more cream if needed.
Frost the Cupcakes:
- Pipe, scoop or spread frosting onto cooled cupcakes.
- Top with: crushed pistachios, freeze-dried raspberries, or fresh raspberries.
Nutrition
Tips & Tricks
Use finely ground pistachios
Big chunks can make the texture weird.
Freeze-dried raspberry powder works best
It gives flavor without making the frosting runny.
Don’t overbake
Pull them when the tops are just set.
Room temp ingredients matter
Everything mixes better.
my baking supplies:
These are one of those cupcakes that look impressive but don’t take a ton of effort.
My favorite kind!
They feel soft and springy and pretty and a little special without being overly complicated.
And if your frosting swirl falls sideways a little…
That just means they’re homemade.
If you make this, let me know! I always love hearing from you.
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