Raspberry Pistachio Cupcakes

These raspberry pistachio cupcakes are soft, nutty pistachio cupcakes topped with a sweet and tangy raspberry buttercream frosting for the prettiest spring-inspired dessert.

Prep Time15

Cook Time22

Keyword: raspberry buttercream, raspberry pistachio cupcakes

Servings: cupcakes

Calories: 380kcal

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