Description
Deliciously light and fluffy raspberry pistachio cupcakes that are a perfect treat for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1/2 cup crushed pistachios
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, and mix well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture.
- Fold in the crushed pistachios and raspberries.
- Pour the batter into cupcake liners and bake for 18-20 minutes.
- Let cool before serving.
Notes
- For a more intense flavor, consider adding a raspberry frosting.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Fluffy Raspberry Pistachio Cupcakes