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Pistachio Cupcakes

Irresistible Pistachio Cupcakes with Raspberry Magic

Delightful Pistachio Cupcakes filled with zesty raspberry magic, topped with creamy frosting and crushed pistachios.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Castor Sugar Granulated sugar can be used if needed.
  • 1 tbsp Lemon Zest Adds freshness.
  • 1/2 cup Unsalted Butter At room temperature.
  • 3 large Eggs Extra-large eggs recommended.
  • 1 tsp Vanilla Extract Pure extract preferred.
  • 1 cup Cake Flour All-purpose flour as substitute if needed.
  • 1 tbsp Baking Powder Ensure freshness.
  • 1/4 tsp Salt Balances flavors.
  • 1/2 cup Sour Cream Plain yogurt is a substitute.
  • 3/4 cup Chopped Pistachios Feel free to swap with other nuts.
For the Raspberry Filling
  • 1 cup Raspberries Fresh or frozen.
For the Frosting
  • 2 cups Icing Sugar Sweetens the frosting.
  • 1/2 cup Cream Cheese At room temperature.
  • 1/4 cup Pistachio Butter Optional.
  • 1 drop Green Food Coloring Optional.
For Decoration
  • 6 pieces Decorative Raspberries For garnish.
  • 1/4 cup Crushed Pistachios For topping.

Equipment

  • Mixing bowl
  • Electric mixer
  • Cupcake Liners
  • Oven
  • Saucepan
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line muffin trays with cupcake liners.
  2. Combine castor sugar and lemon zest in a bowl, then add softened unsalted butter and beat until fluffy.
  3. Incorporate eggs one at a time, mixing well after each addition, then add vanilla extract.
  4. Sift together cake flour, baking powder, and salt, then fold into the wet mixture alternately with sour cream.
  5. Fold in chopped pistachios, then fill cupcake liners two-thirds full.
  6. Bake for 15-20 minutes until golden and a toothpick comes out clean.
  7. Prepare raspberry filling by cooking raspberries with castor sugar and lemon juice until softened.
  8. Whip up frosting by mixing icing sugar and butter, then add cream cheese and pistachio butter.
  9. Remove tops of cooled cupcakes, fill with raspberry filling, frost, and decorate with crushed pistachios and raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing.

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