Delicate Raspberry Pistachio Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup fresh or frozen raspberries, chopped
- 1/2 cup pistachios, chopped
Directions:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture.
- Fold in chopped raspberries and pistachios gently.
- Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
- Kcal: 240 kcal | Servings: 12 cupcakes
FAQs:
- What ingredients are needed for Fluffy Raspberry Pistachio Cupcakes?
- You will need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, milk, fresh or frozen raspberries, shelled pistachios (for both the cupcakes and decoration), and powdered sugar for the frosting.
- How do I incorporate raspberries into the cupcakes?
- Mash the raspberries with a fork or blend them into a puree. Fold the raspberry puree into the cupcake batter just until combined, being careful not to overmix to maintain a fluffy texture.
- Can I use frozen raspberries instead of fresh ones?
- Yes, you can use frozen raspberries if fresh ones are not available. Thaw them and drain any excess liquid before using them in the cupcake batter. Pat them dry with paper towels to prevent excess moisture from affecting the texture of the cupcakes.
- How should I decorate Fluffy Raspberry Pistachio Cupcakes?
- Pipe or spread frosting over the cooled cupcakes using a piping bag or offset spatula. Finely chop shelled pistachios and sprinkle them over the frosting for a crunchy topping. Optionally, garnish each cupcake with a fresh raspberry or a few whole pistachios for presentation.
- How do I store Fluffy Raspberry Pistachio Cupcakes?
- Store the cupcakes in an airtight container at room temperature for up to 2 days. If your frosting contains dairy (like butter or cream), store the cupcakes in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for about 15-20 minutes to soften slightly.