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Pistachio and Raspberry Cupcakes

Pistachio and Raspberry Cupcakes

Delightful Pistachio and Raspberry Cupcakes that blend flavors for a treat everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 0.5 cup milk
  • 0.5 cup chopped pistachios
  • 1 cup cream cheese frosting
  • 1 cup fresh raspberries
  • 0.25 cup chopped pistachios

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Toothpick

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, cream the softened butter and granulated sugar until smooth.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in milk gradually until well combined.
  6. Gradually add the dry ingredient mixture to the wet mixture and mix until just combined.
  7. Fold in chopped pistachios and raspberries gently into the batter.
  8. Pour the batter into cupcake liners in a muffin tin.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool completely before frosting with cream cheese frosting.
  11. Top with additional fresh raspberries and sprinkle chopped pistachios on top.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10g

Notes

For variations, consider swapping raspberries for blueberries or trying different frosting flavors.

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