15 Pistachio Raspberry Cupcakes – Easy Homemade Recipe

Discover how to make the most delicious pistachio raspberry cupcakes with this step-by-step recipe. The perfect balance of nutty pistachio flavor combined with sweet-tart raspberries creates an unforgettable dessert that’s both elegant and simple to prepare. Whether you’re baking for a special occasion or just want to treat yourself, these pistachio raspberry cupcakes are guaranteed to impress everyone who tries them!

Table of Contents

• Why You’ll Love These Pistachio Raspberry Cupcakes
• Ingredients for Pistachio Raspberry Cupcakes
• How to Make Pistachio Raspberry Cupcakes – Step by Step
• Pro Tips for Making the Best Pistachio Raspberry Cupcakes
• Best Ways to Serve Pistachio Raspberry Cupcakes
• Nutritional Information for Pistachio Raspberry Cupcakes
• Storage & Leftovers
• FAQs for Pistachio Raspberry Cupcakes
• Related Recipes
• Conclusion

Why You’ll Love These Pistachio Raspberry Cupcakes

• Ready in under 1 hour – perfect for last-minute entertaining!
• The pistachio raspberry cupcakes combination creates a sophisticated flavor profile that tastes professional
• Gorgeous natural pink and green colors make these perfect for spring gatherings, baby showers, or garden parties
• Make-ahead friendly – prepare components in advance for stress-free assembly
• Customizable to fit dietary preferences with easy substitutions
• The perfect balance of sweet, nutty, and tart flavors in every bite
• Pistachios are packed with antioxidants and heart-healthy fats, making these treats slightly more nutritious than ordinary cupcakes
• Great for beginners and experienced bakers alike

Ingredients for Pistachio Raspberry Cupcakes

For the Pistachio Cupcakes:

• 1½ cups all-purpose flour
• ½ cup pistachio flour (ground pistachios)
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon pistachio extract (optional, for enhanced flavor)
• ⅔ cup buttermilk, room temperature
• ½ cup chopped pistachios, plus extra for garnish

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Pistachio Buttercream:

• 1 cup unsalted butter, softened
• 3½ cups powdered sugar, sifted
• 3 tablespoons heavy cream
• ¼ cup pistachio paste or pistachio butter
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• Green food coloring (optional)

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How to Make Pistachio Raspberry Cupcakes – Step by Step

Step 1: Prepare the Raspberry Filling

1. In a medium saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat until the raspberries break down and release their juices, about 5-7 minutes.
3. In a small bowl, mix cornstarch and water to create a slurry.
4. Stir the cornstarch mixture into the raspberry mixture and continue cooking for 1-2 minutes until thickened.
5. Remove from heat and strain through a fine-mesh sieve to remove seeds (optional but recommended).
6. Allow the filling to cool completely in the refrigerator while preparing the cupcakes.

Step 2: Make the Pistachio Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a food processor, pulse ½ cup of pistachios until finely ground to make pistachio flour. Be careful not to over-process or it will turn into pistachio butter.
3. In a medium bowl, whisk together all-purpose flour, pistachio flour, baking powder, and salt.
4. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract, almond extract, and pistachio extract (if using).
7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (begin and end with dry ingredients). This alternating method creates the perfect cupcake texture according to baking experts.
8. Fold in the chopped pistachios.
9. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
10. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Pistachio Buttercream

1. In a large bowl, beat the butter until creamy and smooth, about 2 minutes.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the pistachio paste, salt, and vanilla extract, beating until fully incorporated.
4. Add heavy cream one tablespoon at a time until desired consistency is reached.
5. If desired, add a small amount of green food coloring to enhance the natural pistachio color.
6. Beat on high speed for 3-4 minutes until light and fluffy.

Step 4: Assemble the Cupcakes

1. Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a well for the raspberry filling.
2. Fill each cupcake with the cooled raspberry filling.
3. Transfer the pistachio buttercream to a piping bag fitted with your favorite decorative tip.
4. Pipe the buttercream onto each cupcake, covering the raspberry filling.
5. Garnish with additional chopped pistachios and fresh raspberries.

Pro Tips for Making the Best Pistachio Raspberry Cupcakes

• Toast the pistachios before grinding them for a deeper, more intense flavor in your pistachio raspberry cupcakes.
• For the moistest cupcakes, make sure all refrigerated ingredients are at room temperature before mixing.
• The secret to the best pistachio raspberry cupcakes is using real pistachio paste rather than pudding mix for authentic flavor. Quality pistachio paste makes a significant difference in the final taste.
• Don’t overmix the batter after adding the flour – this can lead to dense, tough cupcakes.
• When making the raspberry filling, cook it until it coats the back of a spoon for the perfect consistency.
• Raspberries are rich in antioxidants and vitamin C, making them a flavorful and nutritious addition to these cupcakes.
• Can I make pistachio raspberry cupcakes ahead of time? Yes! The cupcakes can be baked up to 2 days in advance and stored in an airtight container at room temperature. The filling and frosting can be made 1 day ahead and refrigerated.

Best Ways to Serve Pistachio Raspberry Cupcakes

These pistachio raspberry cupcakes are a complete dessert on their own, but they can be elevated when served with:

• A dollop of fresh whipped cream for added richness
• A side of additional fresh raspberries for a fruity complement
• A scoop of pistachio or vanilla bean ice cream for a luxurious dessert experience
• Pair with a glass of champagne or prosecco for special celebrations
• Serve with a cup of Earl Grey or rose tea for an elegant afternoon tea experience

For a stunning presentation, arrange these pistachio raspberry cupcakes on a tiered cake stand, alternating with fresh flowers or greenery for a garden-party aesthetic.

Nutritional Information for Pistachio Raspberry Cupcakes

(Per cupcake)

• Calories: 425 kcal
• Fat: 24g
• Saturated Fat: 13g
• Carbohydrates: 52g
• Sugar: 38g
• Protein: 5g
• Fiber: 3g
• Sodium: 120mg

Storage & Leftovers

• How long do pistachio raspberry cupcakes last? Store completely cooled cupcakes in an airtight container in the refrigerator for up to 3 days.
• For best flavor, bring refrigerated cupcakes to room temperature for about 30 minutes before serving.
• Can I freeze pistachio raspberry cupcakes? Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator before filling and frosting.
• The raspberry filling can be made and frozen separately for up to 3 months.
• For best results when freezing, wrap each unfrosted cupcake individually in plastic wrap, then place in a freezer-safe container.

FAQs for Pistachio Raspberry Cupcakes

Can I use pistachio pudding mix instead of real pistachios?

While you can use pistachio pudding mix as a shortcut, real pistachios will give you a more authentic flavor and natural color. If using pudding mix, reduce the sugar in the recipe by 2 tablespoons and omit the pistachio extract.

What can I use instead of raspberries in pistachio raspberry cupcakes?

Strawberries, blackberries, or cherries work beautifully with the pistachio flavor. For a different twist, try using rose water-infused white chocolate ganache instead of fruit filling.

How do I get the most vibrant green color in my pistachio frosting?

For the most vibrant natural green, use raw, unsalted pistachios with the skins removed. You can enhance the color with a tiny amount of natural green food coloring or a bit of spirulina powder.

Can I make these pistachio raspberry cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The pistachio flour is naturally gluten-free, so no changes needed there.

Related Recipes

If you love these pistachio raspberry cupcakes, try these other delicious recipes:

• Pistachio Rose Water Layer Cake
• Raspberry White Chocolate Blondies
• Pistachio Shortbread Cookies
• Mixed Berry Mascarpone Tart
• Nutty Pistachio Ice Cream
• Snickerdoodle Cobbler Recipe | Easy & Delicious

For more baking inspiration, check out Sally’s Baking Addiction’s guide to perfect cupcakes with tips that will elevate all your cupcake recipes. If you’re interested in exploring more creative flavor combinations, Food52’s collection of unique dessert pairings offers wonderful ideas for your next baking adventure.

Conclusion

Now you know how to make the best pistachio raspberry cupcakes at home! The combination of nutty pistachios and tart raspberries creates a sophisticated dessert that’s perfect for any occasion. The beautiful natural colors and contrasting flavors make these cupcakes as visually stunning as they are delicious.

If you’re looking to improve your overall baking skills, America’s Test Kitchen offers excellent baking courses that can help you master techniques for all your favorite desserts.

Have you tried making these pistachio raspberry cupcakes? Let us know in the comments below how they turned out! Don’t forget to share your creations on social media and tag us – we love seeing your baking successes!

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