Pistachio and Raspberry Cupcakes Made Simple

These pistachio and raspberry cupcakes are a PERFECT blend of buttery richness, nutty pistachios, and a fruity twist from raspberry jam. Made with everyday ingredients , this recipe creates light, light, airy cupcakes that are as pretty as they are tasty. Let’s start baking!

If you’re all about fruity desserts, don’t miss these! Try the Cherry Brownies for a rich chocolate-cherry treat, the Blackberry Oatmeal Cookies for a wholesome fruity snack, or the Strawberry Tres Leches Cake for a creamy, flavorful dessert!— ❖ —

Why You’ll Love This Recipe

• Unique flavors: Pistachios and raspberry jam are a match made in dessert heaven.
• Easy ingredients: Everything on this list is easy to find at any grocery store.
• Simple to make: No fancy techniques, just straightforward baking with amazing results.
• Perfect for any occasion: Great for birthdays, holidays, or just because it’s cupcake o’clock!

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Ingredients You’ll Need

For the Cupcakes:

• Unsalted Butter: 1/2 cup (115 g), softened
• Caster Sugar: 3/4 cup (150 g)
• Eggs: 2 large, free-range
• Self-Raising Flour: 1 cup (120 g)
• Baking Powder: 1/2 tsp
• Vanilla Extract: 1 tsp
• Milk: 2 tbsp, whole milk
• Pistachios: 1/2 cup (60 g), finely chopped or ground
• Raspberry Jam: 1/4 cup (60 g), high-quality

For the Frosting:

• Unsalted Butter: 3/4 cup (170 g), softened
• Icing Sugar: 2 cups (240 g), sifted
• Milk: 1–2 tbsp, whole milk
• Vanilla Extract: 1/2 tsp
• Pistachios and Raspberry Jam: For garnish

Tools & Equipement Needed

1. Cupcake Tin – To bake the cupcakes.
2. Cupcake Liners – Paper liners for holding the batter and baking.
3. Mixing Bowls – For preparing the batter and frosting.
4. Hand Mixer or Stand Mixer – To mix the batter and whip the frosting.
5. Whisk – For mixing dry ingredients or light whisking.
6. Rubber Spatula – For folding and scraping the bowl clean.
7. Measuring Cups and Spoons – To measure ingredients accurately.
8. Piping Bag – For decorating the cupcakes with frosting.
9. Piping Tip – To create a swirl design for the frosting.
10. Oven – For baking the cupcakes.
11. Cooling Rack – To let the cupcakes cool evenly after baking.
12. Sifter – Optional, for sifting dry ingredients like flour and sugar.
13. Small Spoon or Ice Cream Scoop – To portion out the batter evenly into the liners.

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How to Make Pistachio and Raspberry Cupcakes Easy

1. Get Ready to Bake: Turn your oven on to 350°F (175°C). Place cupcake liners into a 12-cup muffin pan.

2. Combine Butter and Sugar: In a large mixing bowl, you cream together the softened butter and also caster sugar until the mixture is light in color and feels fluffy. This normally should take about 2-3 minutes with an electric mixer.

3. Incorporate Wet Ingredients: Beat the eggs into the mixture, one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.

4. Blend Dry Ingredients: In a separate bowl, you sift the self-raising flour and baking powder together. Gradually start adding this dry mixture to the butter mixture, alternating with the milk. Combine everything until just mixed (don’t overmix!)

5. Add Pistachios: Carefully stir in the finely chopped pistachios until they are evenly distributed throughout the batter.

6. Jam in the Middle: Add a spoonful of batter into each lined cupcake spot. Place a small amount of raspberry jam (about 1/2 teaspoon) on top. Then, add another spoonful of batter over the jam to cover it up. This will bake the jam into the center of the cupcakes.

How do you put fruit in the middle of a cupcake?

Fill your cupcake liner halfway with batter, then add a spoonful of fruit or jam in the center. Cover it with more batter before baking, and the fruit will bake right into the middle.

7. Bake: Place the cupcake pan in the preheated oven and bake for 18–20 minutes. To check if they’re done, stick a toothpick into the center; if it comes out clean, they’re ready. Let them cool in the pan for about 5 minutes, and then move them to a wire rack to cool completely.

8. Create the Frosting: In a clean bowl, beat the softened butter until it’s smooth. Slowly mix in the powdered (icing) sugar, then stir in the vanilla and milk. Beat it all together until you get a light, fluffy frosting.

9. Decorate: Once the cupcakes are fully cooled, decorate them with your frosting. Pipe or spread it over the tops of the cupcakes. Finally, sprinkle some chopped pistachios on each, and for an extra touch, add a tiny swirl of raspberry jam on top.

How do you put fruit in the middle of a cupcake?

Fill your cupcake liner halfway with batter, then add a spoonful of fruit or jam in the center. Cover it with more batter before baking, and the fruit will bake right into the middle.

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Tips for the Best Pistachio and Raspberry Cupcakes

Use high-quality jam: It makes a HUGE difference in the final flavor.

Chop pistachios finely: A food processor does this quickly, but a sharp knife works too.

Don’t overmix the batter: Overmixing can make the cupcakes dense—mix until just combined.

Chill the frosting if needed: If it feels too soft, you pop it in the fridge for 10 minutes before using.

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What to Serve with Pistachio and Raspberry Cupcakes

Pistachio and raspberry cupcakes are already a hit on their own, but pairing them with the right treat makes them even better! Serve Cupcakes with a hot cup of coffee, like a cappuccino or an iced latte, to balance the sweetness. If tea’s your thing, Earl Grey or chamomile are perfect picks. Want to go all out? Add a scoop of vanilla or pistachio ice cream on the side—it’s SO good! For something lighter, a fresh fruit salad with berries and citrus adds a refreshing touch. Whatever you pair them with, these cupcakes will steal the show!

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Storing and Freezing Pistachio and Raspberry Cupcakes

Storing:

• Room Temperature: To keep them fresh for a short period, place the cupcakes in an airtight container and leave them at room temperature. They’ll stay good this way for about two days.
• Refrigerator: If you need them to last a bit longer, you store them in an airtight container in the fridge. This method will keep them fresh for up to four days.

Freezing:

• Prepare for the Freezer: Make sure the cupcakes are completely cooled before you prepare to freeze them.
• Wrap Well: Wrap each unfrosted cupcake tightly in plastic wrap. This will prevent freezer burn.
• Store Securely: Once wrapped, put the cupcakes into a freezer-safe bag or container.
• How Long to Freeze: You can keep the cupcakes frozen this way for up to three months.
• Thawing: When you’re ready to eat them, take them out of the freezer and let them thaw in the fridge overnight. Make sure they are completely thawed before you add frosting and serve them.

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Recipe Variations & Substitutions

Want to make these pistachio and raspberry cupcakes your own? Here are some simple ideas for changes and swaps to match what you like or any dietary needs you have.

For a nut-free option, skip the pistachios and use almond extract for a similar nutty flavor without the allergens.

Want a fruity twist? Swap the raspberry jam with strawberry or apricot jam, or fold in fresh berries like blueberries for a burst of sweetness.

To make it dairy-free, substitute the butter with plant-based alternatives and use almond or oat milk instead of whole milk.

If you don’t have self-raising flour, combine all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt per cup.

Chocolate lovers can mix in white chocolate chips for a decadent addition. These adjustments allow you to customize the recipe while keeping the cupcakes moist, flavorful, and just as delicious.

How do bakeries keep their cupcakes so moist?

Bakeries use rich ingredients like butter, oil, or sour cream and bake at the right temperature without overbaking. The key is keeping the balance between moisture and flavor.

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FAQs About Pistachio and Raspberry Cupcakes

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