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Pistachio and Raspberry Cupcakes

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Delightful cupcakes bursting with the flavors of pistachios and fresh raspberries, perfect for any celebration.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh raspberries
  • 1/2 cup chopped pistachios
  • 1/4 cup milk
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, then mix in the vanilla extract.
  4. Mix the dry ingredients in a separate bowl and gradually add to the butter mixture, alternating with the milk.
  5. Fold in the raspberries and pistachios gently.
  6. Fill the cupcake liners about two-thirds full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Cool completely before dusting with powdered sugar.

Notes

These cupcakes can be frozen for later. If making ahead, store in an airtight container for up to three days.

Nutrition

Keywords: cupcakes, pistachio, raspberry, dessert, baking, sweet treats

Find it online: https://peakplatter.com/pistachio-raspberry-cupcakes/