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Fluffy Raspberry Pistachio Cupcakes

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Delightfully fluffy cupcakes infused with fresh raspberries and toasted pistachios, topped with a creamy buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 cup fresh raspberries
  • 1/4 cup crushed pistachios
  • 1/2 teaspoon lemon zest
  • 1 cup unsalted butter (for frosting)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream
  • 1/4 cup crushed pistachios (for garnish)
  • Fresh raspberries (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat softened butter with granulated sugar until light and fluffy.
  4. Add eggs one at a time, blending well after each addition and then stir in vanilla extract.
  5. Incorporate sour cream and milk into the butter mixture until well combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in raspberries and pistachios until evenly distributed.
  8. Divide the batter among cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes, or until a toothpick comes out clean.
  10. Cool the cupcakes on a wire rack.
  11. Prepare the frosting by beating softened butter with powdered sugar until smooth, then add vanilla and heavy cream until fluffy.
  12. Frost the cooled cupcakes with pistachio buttercream and garnish with crushed pistachios and fresh raspberries.

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter.

Nutrition

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