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💚 Pistachio Cupcakes with Raspberry Center
Soft, nutty pistachio cupcakes are filled with a vibrant raspberry surprise and topped with silky pistachio buttercream. These little delights bring bakery-quality magic right to your kitchen. Each bite is a perfect balance of earthy pistachios, sweet cream, and tangy raspberry—ideal for birthdays, tea parties, or any moment that deserves a touch of elegance.
Yield: 12 cupcakes
Prep: 20 min | Bake: 18–20 min | Chill/Assemble: 20 min
📝 Ingredients
For the Pistachio Cupcakes:
- 1½ cups (190g) all-purpose flour
- ¾ cup (150g) sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) whole milk
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup finely ground shelled pistachios
For the Raspberry Filling:
- ½ cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Pistachio Buttercream:
- ½ cup (115g) unsalted butter, softened
- 1½ cups (180g) powdered sugar
- 2–3 tbsp milk
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup finely ground pistachios (optional for extra flavor & texture)
🍰 Instructions
1. Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners or lightly grease the cups.
2. Make the Pistachio Cupcake Batter:
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and ground pistachios.
- In a separate bowl, beat the butter until creamy. Add eggs one at a time, mixing well.
- Add milk and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
3. Bake the Cupcakes:
- Divide batter evenly among the cupcake cups.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
4. Prepare the Raspberry Filling:
- In a small saucepan, combine raspberries, sugar, and lemon juice over low heat.
- Cook for 5–7 minutes until raspberries break down slightly.
- Cool to room temperature before filling cupcakes.
5. Make the Pistachio Buttercream:
- Beat softened butter until creamy.
- Gradually add powdered sugar, alternating with milk, until smooth.
- Mix in salt, vanilla, and ground pistachios. Adjust consistency with more milk if needed.
6. Assemble the Cupcakes:
- Cut a small cone-shaped hole from the center of each cupcake.
- Spoon raspberry filling into the center.
- Pipe or spread pistachio buttercream on top.
- Optional: sprinkle extra chopped pistachios for garnish.
🏛 History & Formation
Pistachio desserts have been cherished for centuries, originating from the Middle East and Mediterranean regions, where pistachios were prized for their unique flavor and vibrant green color. Raspberry filling adds a modern twist, balancing the nutty richness with bright acidity. Cupcakes evolved as a convenient, individual dessert form in the 19th century, and combining pistachio and raspberry elevates this classic into a refined, elegant treat.
💡 Tips & Methods
- For extra moist cupcakes: Use room-temperature ingredients and fold batter gently.
- For intense pistachio flavor: Toast and finely grind your pistachios before adding to batter.
- Make-ahead: Cupcakes can be baked a day in advance; fill and frost shortly before serving to maintain freshness.
💖 Conclusion
These Pistachio Cupcakes with Raspberry Center are a heavenly combination of nutty, fruity, and creamy flavors. Perfect for impressing guests or treating yourself, they’re sophisticated yet approachable, turning any occasion into a bakery-style celebration.
💚 For Dessert Lovers
If you adore pistachios, tangy berries, and rich buttercream, these cupcakes are made for you. They’re visually stunning, flavorful, and utterly addictive. Experiment with chocolate drizzle or crushed pistachios for a personalized touch—every bite is pure delight.
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