Description
Delightful cupcakes bursting with the flavors of fresh raspberries and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup fresh raspberries
- 1/4 cup crushed pistachios
- 1/2 teaspoon lemon zest
- 1 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar together in a separate bowl until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and milk until combined.
- Incorporate the dry ingredients until just combined; avoid overmixing.
- Fold in raspberries and crushed pistachios gently.
- Spoon the batter into prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool the cupcakes completely before frosting.
- Beat together softened butter, powdered sugar, vanilla extract, and heavy cream until fluffy for frosting.
- Frost cooled cupcakes and top them with reserved crushed pistachios and raspberries.
Notes
Ensure baking powder and baking soda are fresh. Allow cupcakes to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 19g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg