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Fluffy Raspberry Pistachio Cupcakes

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Delightful cupcakes with a tender crumb and bursts of fresh raspberries, balanced with crunchy pistachios, perfect for any occasion.

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 cup unsalted butter (for frosting), softened
  • 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 the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Beat the butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Mix in the sour cream and milk until the batter is smooth.
  6. Gradually add the flour mixture, stirring until just combined.
  7. Fold in the raspberries and pistachios gently.
  8. Divide the batter among the cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Cool on a wire rack before frosting.
  11. Beat the frosting ingredients until smooth and creamy, then frost the cooled cupcakes.
  12. Garnish with pistachios and fresh raspberries.

Notes

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

Nutrition

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