Description
Indulge in the delightful fusion of tart raspberries and crunchy pistachios with these Fluffy Raspberry Pistachio Cupcakes. Each bite offers a light, airy texture and a perfect balance of sweetness, making them ideal for celebrations or everyday treats. With vibrant colors and a simple preparation process, these cupcakes are sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 cup fresh raspberries
- ½ cup chopped pistachios (roasted, unsalted)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour and baking powder.
- In a large bowl, cream softened butter and sugar until fluffy using an electric mixer.
- Add eggs one at a time, then mix in milk until just combined.
- Gently fold in raspberries and pistachios.
- Fill muffin tins two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling on wire racks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 15g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg