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Pistachio Cupcakes

Pistachio Cupcakes with Raspberry Filling for Pure Bliss

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Delightful Pistachio Cupcakes with Raspberry Filling are perfect for any occasion and bursting with flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Castor Sugar Substitute with granulated sugar if needed.
  • 1 tablespoon Lemon Zest Fresh lemon zest is preferred.
  • 1/2 cup Unsalted Butter Use high-quality butter for best results.
  • 3 Extra-Large Eggs Room temperature eggs work best.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is recommended.
  • 1.5 cups Cake Flour Can substitute with all-purpose flour.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal rise.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Sour Cream Greek yogurt can be substituted.
  • 1/2 cup Chopped Pistachios Can substitute with chopped almonds or walnuts.
For the Raspberry Filling
  • 1 cup Fresh Raspberries Frozen raspberries can work, but reduce moisture.
For the Pistachio Buttercream
  • 3 cups Icing Sugar
  • 1/2 cup Cream Cheese Use at room temperature.
  • 1/3 cup Pistachio Butter Can be substituted with almond or hazelnut butter.
  • 1 drop Green Food Coloring Optional for aesthetic purposes.
For Decoration
  • 1/4 cup Crushed Pistachios
  • 1/4 cup Fresh Raspberries

Equipment

  • Mixing Bowl
  • Cupcake tray
  • piping bag
  • Hand Mixer
  • sifter
  • saucepan

Method
 

Instructions
  1. Preheat your oven to 180°C (350°F) and line cupcake trays with cupcake liners.
  2. Mix castor sugar and lemon zest until fragrant, then add butter and cream until light and fluffy.
  3. Incorporate eggs one at a time, followed by the vanilla extract, mixing until smooth.
  4. Sift together cake flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry mix to the creamed mixture, alternating with sour cream.
  6. Fold in chopped pistachios gently.
  7. Fill cupcake liners two-thirds full and bake for 15–20 minutes or until golden.
  8. Prepare raspberry filling while the cupcakes bake by cooking raspberries with sugar and lemon juice until thickened.
  9. Beat icing sugar and softened butter until crumbly, then add cream cheese and pistachio butter.
  10. Core cooled cupcakes and fill centers with raspberry filling.
  11. Frost cupcakes with pistachio buttercream and top with crushed pistachios and raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for best results and avoid overmixing batter.

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