Raspberry And Pistachio Cupcake Recipe

Prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and arrange a rack in the center of the oven.

Dry ingredients

In a medium bowl, whisk together 1.75 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp fine sea salt until evenly combined. Set aside.

Butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), cream 0.5 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and flavor

Add the 2 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 1 tsp vanilla extract and 0.25 cup Greek yogurt until combined.

Combine wet and dry

With the mixer on low, add the dry ingredients in three additions alternated with the milk: add one-third of the dry mix, then half of 0.5 cup whole milk, then another third of dry mix, the remaining milk, and finally the last of the dry mix. Mix just until combined and no large streaks of flour remain (do not overmix).

Fold pistachio and raspberries

Gently fold in 0.25 cup pistachio paste (or 0.25 cup finely ground pistachios) and 0.75 cup fresh or frozen raspberries. If using frozen raspberries, fold them in still frozen to avoid coloring the entire batter. Break up any large berries gently so they distribute without completely puréeing the batter.

Portion and swirl (optional)

Spoon batter into the prepared liners, filling each about 2/3 full (use a 2-tablespoon cookie scoop for even portions). If making the optional raspberry swirl, place small spoonfuls (about 1/2 tsp) of the raspberry mixture (see Raspberry swirl directions) on top of each and use a toothpick to swirl lightly into the batter.

Bake

Bake in the preheated oven until the tops are springy and a toothpick inserted in the center comes out with a few moist crumbs, about 18–22 minutes. Rotate the pan halfway through baking for even browning.

Cool

Remove the cupcakes from the oven and let cool in the pan on a wire rack for 5–7 minutes. Transfer cupcakes to the rack to cool completely before frosting (about 45–60 minutes).

Combine 0.5 cup raspberries, 1 tbs granulated sugar, and 0.5 tsp lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 4–6 minutes. Strain through a fine-mesh sieve to remove seeds if desired, pressing with a spoon to extract as much purée as possible. Let cool to room temperature before using as a swirl topping. Yields about 1/4 cup.

Beat butter

Place 1 cup softened unsalted butter in a large bowl and beat on medium speed until smooth and pale, about 2 minutes.

Add sugar and flavor

With the mixer on low, gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, to avoid a cloud of sugar. After all sugar is incorporated, increase speed to medium and add 3 tbs pistachio paste, 0.5 tsp vanilla extract, 0.25 tsp fine sea salt, and 1.5 tbs heavy cream. Beat until light and fluffy, about 2–3 minutes. If the buttercream is too stiff, add additional cream 1 tsp at a time until spreadable; if too loose, add a little more sifted sugar.

Adjust color

If desired, stir in up to 1 tsp natural green food coloring a few drops at a time until you reach the preferred pale pistachio color.

Chill/pipe

If the buttercream seems soft, chill for 10–15 minutes to firm slightly. Transfer the frosting to a piping bag fitted with a large round or star tip, or use a small offset spatula for spreading.

Pipe or spread the pistachio buttercream onto each cooled cupcake. For a professional look, pipe a swirl about 1–1.5 inches high.

Press a few chopped shelled pistachios (about 1/2 tsp) onto the buttercream edge of each cupcake and top each with 1 fresh raspberry. If you used the raspberry swirl, you can drizzle a little of the reserved puree over the top before adding pistachios for contrast.

Store finished cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 30–60 minutes before serving for best texture.