Description
Deliciously moist cupcakes infused with pistachio and raspberry flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- In another bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, consider adding a pistachio frosting.
- Store cupcakes in an airtight container for up to 3 days.
- Fresh raspberries can be substituted with frozen, but reduce the baking time slightly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pistachio cupcakes, raspberry cupcakes, fruity cupcakes, dessert recipes