Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup finely chopped pistachios
- 1 cup fresh raspberries
- 1/2 cup raspberry preserves
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup finely chopped pistachios
- Fresh raspberries for garnish
Directions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Fold in the chopped pistachios and fresh raspberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add milk and vanilla extract, beating until fluffy.
- Frost the cooled cupcakes with the buttercream. Sprinkle with chopped pistachios and garnish with fresh raspberries.
- Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
- Kcal: 300 kcal per cupcake | Servings: 12 cupcakes
FAQs:
- What are Fluffy Raspberry Pistachio Cupcakes?
- Fluffy Raspberry Pistachio Cupcakes are light and airy cupcakes made with a blend of fresh raspberries and finely chopped pistachios. These cupcakes typically feature a moist and tender crumb, often enhanced with raspberry or pistachio flavoring, and are topped with a complementary frosting, such as raspberry buttercream or pistachio cream.
- How do I make Fluffy Raspberry Pistachio Cupcakes?
- To make Fluffy Raspberry Pistachio Cupcakes, start by preparing a basic cupcake batter. Fold in finely chopped pistachios and fresh raspberries gently to avoid breaking them apart. Pour the batter into cupcake liners and bake until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting them with raspberry or pistachio-flavored frosting.
- Can I use frozen raspberries for the cupcakes?
- Yes, you can use frozen raspberries for Fluffy Raspberry Pistachio Cupcakes. Thaw the raspberries and drain any excess liquid before folding them into the batter. This helps to prevent the batter from becoming too watery and ensures the cupcakes bake evenly.
- How should I store Fluffy Raspberry Pistachio Cupcakes?
- Store Fluffy Raspberry Pistachio Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you need to store them for longer, you can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to three months. Thaw the cupcakes at room temperature before frosting and serving.
- What type of frosting goes best with Fluffy Raspberry Pistachio Cupcakes?
- The best frosting for Fluffy Raspberry Pistachio Cupcakes is often a raspberry buttercream or a pistachio cream frosting. Raspberry buttercream can be made by mixing butter, powdered sugar, and raspberry puree or jam. Pistachio cream frosting can be made by combining butter, powdered sugar, and finely ground pistachios or pistachio paste. Both options complement the flavors of the cupcakes and add a delicious, creamy texture.