Description
Delightful cupcakes bursting with the rich flavors of pistachios and the tartness of raspberries, topped with a dusting of powdered sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup raspberries (fresh or frozen)
- 1/2 cup pistachios, chopped
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream the butter and sugar: In a mixing bowl, combine the softened butter and sugar. Beat until light and fluffy.
- Incorporate the eggs: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Whisk dry ingredients: In another bowl, blend flour, baking powder, baking soda, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the buttery mixture alternately with milk.
- Fold in raspberries and pistachios: Gently fold the raspberries and chopped pistachios into the batter.
- Fill the liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool before serving: Allow the cupcakes to cool in the tin for five minutes before transferring to a wire rack.
- Finish with powdered sugar (if desired): Dust the cupcakes lightly with powdered sugar before serving.
Notes
You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Try topping with cream cheese frosting for an indulgent twist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg