Raspberry Pistachio Cupcakes

These Raspberry and Pistachio Cupcakes are the perfect spring bake. A delicious nutty cupcake flavoured with a swirl of raspberry jam and topped with a swirl of creamy vanilla buttercream. Can I also mention the smell while they bake? No scented melt can even come close!

These Raspberry and Pistachio cupcakes are so good and absolutely perfect for the upcoming summer season. These cupcakes practically scream garden party. The flavour combination in these cupcakes are a match made in heaven, the deep nuttiness of the pistachios and the jammy sweetness of the raspberry jam is just perfect. Yes, before you ask, you can use fresh raspberries in these cakes but I would recommend sticking with the jam. It really is delicious, like a warm pudding in a cupcake.

HERE’S WHAT YOU’RE GOING TO NEED:

  • Unsalted Butter – Unsalted butter is exactly that, butter with no added salt. Using unsalted butter in your baking as you can always add a pinch of salt to bring out the flavours but you’re not in control of the content if you used salted butter. Always best to stick with unsalted.
  • Caster Sugar – Caster sugar is a finely ground granulated sugar which is often used in baking. The finer grains allow to dissolve quicker when creaming your sugars and fats. Normal granulated sugar will result in a grainy texture.
  • Eggs – Always large, always free range.
  • Self Raising Flour – Self Raising Flour is a flour with added leavening agent which gives our cakes a bit of a rise.
  • Baking Powder – Baking powder is a raising agent that is commonly used in cake-making. The powder is activated when liquid is added, producing carbon dioxide and forming bubbles that cause the mixture to expand.
  • Vanilla Extract – Always use a pure vanilla extract which can be found inexpensively in most supermarkets, there’s nothing worse than vanilla essence. Yuck!
  • Icing Sugar – Also called confectioners sugar. Icing sugar is a super, super fine sugar which dissolves quickly giving a light and fluffy texture.
  • Milk – Always try to use whole milk in baking, the extra fat adds moisture to the finished result.
  • Pistachios – Finely chopped, I pop mine in a food processor for a few seconds but you can chop by hand.
  • Raspberry Jam – Use a high quality jam for these cakes. You can use fresh raspberries in place of the jam but I love the old school flavour the jam gives to the sponge. And the smell when they come out of the oven is unmatched!

TIPS FOR MAKING RASPBERRY AND PISTACHIO CUPCAKES:

  • What kind of butter shall I use? – Always start with room temperature butter. It’s much quicker and easier to cream with the sugar and will give a much better texture to the finished cupcake.
  • Can I use granulated sugar instead of caster? – No, caster sugar is a super finely ground sugar so it dissolves into your butter quickly. Using granulated will result in an off-putting texture in the finished bake.
  • Can I use plain flour? – Yes, just add an extra teaspoon of baking powder to the flour.
  • Can I make these gluten free? – Yes, use Doves Farm Gluten Free Flour Blend for best results and a gluten free baking powder.
  • Can I use a baking spread in place of butter? – Yes, I often use Stork in baking and I think it’s fabulous.
  • Can I freeze this recipe? – Yes, place the un iced cupcakes on a baking tray and pop in the freezer till frozen solid. They can then be wrapped in a double layer of cling film or placed in a freezer bag and frozen for up to 3 months.
  • Can I use fresh raspberries instead of jam? – Yes you can, just add 75g of fresh or frozen raspberries at the same time as the pistachios.
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Raspberry Pistachio Cupcakes


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5 from 4 reviews

Ingredients

Units Scale

For the cupcakes:

  • 250g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 large, free range eggs
  • 200g self raising flour
  • 1tsp baking powder
  • 2tbsp whole milk
  • 1tsp vanilla extract
  • 75g finely chopped pistachios
  • 2tbsp raspberry jam

For the frosting:

  • 150g unsalted butter, softened
  • 250g icing sugar
  • 1tsp vanilla extract
  • 2-3tbsp milk
  • pink food colouring
  • chopped pistachios and fresh raspberries to decorate

Instructions

For the cupcakes:

  1. Preheat the oven to 170C and line a 12 hole cupcake tray with cupcake liners.
  2. In the bowl of an electric mixer add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk and vanilla extract followed by the remaining flour, chopped pistachios and the jam and mix again until just combined.
  3. Using an ice cream scoop or two spoons, fill the cupcake liners to 2/3 full and bake for 20 minutes or golden brown and springy to the touch.
  4. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For the frosting:

  1. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Add a small drop of pink food colouring. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
  2. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the vanilla frosting and pipe a cute swirl on each cake. Top each cake with chopped pistachios and a fresh raspberry.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British

5 Comments

  1. Dennis
    May 24, 2023 / 5:41 pm

    These cupcakes are to die for! I made them for my wife’s book club, and they were gone in a flash! Great recipe!!






  2. Rob
    May 24, 2023 / 9:21 pm

    Just frosted these cupcakes and could not wait to dive in! Pistachio and raspberry are a great combination, and these cupcakes are delicious!






  3. Lindsay Howerton-Hastings
    May 24, 2023 / 11:01 pm

    I made these for a baby shower and they were a hit!






  4. Jerika
    May 25, 2023 / 2:22 pm

    Wow! amazing I super love the flavor combination in these cupcakes . Yum! Raspberry and Pistachio are indeed a perfect combo. So delicious. Thanks.:)

  5. May 27, 2023 / 1:41 pm

    Such a wonderful flavor combination. I made a couple substitutions cause I’m allergic to dairy but they came out fantastic.






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