Can I use salted butter?

Yes, but skip the additional salt in the recipe to balance the flavor.

What if I don’t have self-raising flour?

No Problem . You can use all-purpose flour then add 1 1/2 tsp baking powder and add a pinch of salt per cup of flour.

Of course! A light dusting of powdered sugar works just as well for a simple dessert.

No, almond flour doesn’t have the same structure. Stick to self-raising or make a substitute with all-purpose flour and baking powder.

They’re best eaten fresh but can stay good in the fridge for up to 4 days .

Recipe by Liliya

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Soft pistachio and raspberry cupcakes made with fresh raspberries and nutty pistachios. Ready in 30 minutes for a sweet and fruity treat!

Scale

For the Cupcakes:

For the Frosting:

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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Cream Butter and Sugar: In a large bowl, cream the softened butter and caster sugar together until light and fluffy (about 2-3 minutes with an electric mixer).
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, sift together the self-raising flour and baking powder. Gradually add this to the butter mixture, alternating with the milk. Mix until just combined.
Fold in Pistachios: Gently fold in the finely chopped pistachios until evenly distributed.
Fill with Jam: Add a spoonful of batter into each cupcake liner. Place 1/2 teaspoon of raspberry jam in the center, then cover with another spoonful of batter to seal the jam inside.
Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: In a clean bowl, beat the softened butter until smooth. Gradually mix in the icing sugar, then add the vanilla extract and milk. Beat until the frosting is light and fluffy.
Decorate: Once the cupcakes are fully cooled, pipe or spread the frosting on top. Garnish with chopped pistachios and a swirl of raspberry jam for an extra touch.

Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and better rise.
Use High-Quality Jam: Opt for a thick, high-quality raspberry jam to avoid it sinking to the bottom.
Don’t Overmix: Mix the batter until just combined to keep your cupcakes light and fluffy.
Prevent Sinking: Coat the pistachios lightly in flour before adding to the batter to stop them from sinking.

Find it online: https://wearerecipes.com/pistachio-and-raspberry-cupcakes/