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Pistachio Cupcakes

Pistachio Cupcakes with Raspberry Filling for a Sweet Twist

Delight in the fluffy texture and nutty flavor of Pistachio Cupcakes, enhanced by a tangy raspberry filling and creamy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Castor Sugar Granulated sugar can be used.
  • 1 tablespoon Lemon Zest Use fresh lemons.
  • 1 cup Unsalted Butter Room temperature.
  • 4 large Extra-Large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Pure vanilla preferred.
  • 1.5 cups Cake Flour All-purpose can be used.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 0.5 cup Sour Cream Greek yogurt can be a substitute.
  • 0.75 cup Chopped Pistachios Substitutable with walnuts or almonds.
For the Raspberry Filling
  • 1 cup Raspberries Fresh or frozen.
For the Frosting
  • 2 cups Icing Sugar Powdered sugar can be used.
  • 8 ounces Cream Cheese Room temperature.
  • 0.5 cup Pistachio Butter Substitutable with almond butter.
  • 1 teaspoon Green Food Coloring Optional.
For Decoration
  • 1 cup Decorations (Raspberries & Crushed Pistachios) Seasonal fruits or omitted.

Equipment

  • Oven
  • Cupcake Pans
  • Mixing bowls
  • Electric mixer
  • rubber spatula

Method
 

Cupcake Preparation
  1. Preheat the oven to 180°C (350°F) and line cupcake pans with paper liners.
  2. Combine castor sugar and lemon zest in a bowl, rubbing them together until fragrant.
  3. Cream together unsalted butter and lemon-scented sugar until light and fluffy.
  4. Incorporate eggs one at a time and mix in vanilla extract.
  5. Sift together cake flour, baking powder, and salt, then gradually mix with wet ingredients, alternating with sour cream.
  6. Fold in chopped pistachios, ensuring even distribution.
  7. Fill cupcake liners two-thirds full and bake for 15-20 minutes until golden brown.
Filling & Frosting
  1. Prepare raspberry filling by cooking raspberries, sugar, and lemon juice until thickened.
  2. Beat icing sugar and butter, gradually add cream cheese and pistachio butter until smooth.
  3. Remove centers of cooled cupcakes to fill with raspberry mixture, then pipe frosting on top.
  4. Decorate with crushed pistachios and fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container.

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