Raspberry Pistachio Cupcakes with Cream Cheese Frosting
Treat yourself to these raspberry pistachio cupcakes with cream cheese frosting! Easy to make, full of flavor, and perfect for any celebration or sweet craving.
Looking for a dessert that’s fruity, nutty, and completely irresistible? These Raspberry Pistachio Cupcakes are the answer! 🧁✨
They’re soft, fluffy, and topped with a dreamy cream cheese frosting. This recipe is easy enough for busy moms, but impressive enough to serve at parties, showers, or any holiday get-together.
Let’s dive into the fun!
What Are Raspberry Pistachio Cupcakes?
These cupcakes are a delightful mix of sweet and nutty flavors. 💕
They start with a soft vanilla base that’s loaded with juicy raspberries and crunchy pistachios. Then, each one is topped with a swirl of fluffy cream cheese frosting, a sprinkle of pistachios, and a fresh raspberry for the perfect finishing touch for a twist on raspberry cupcakes.
They’re the best of sweet and tangy in one cute cupcake.
📝 Ingredients You’ll Need
For the cupcakes:
- ½ cup unsalted butter (softened)
- 1⅔ cups sugar
- 6 egg whites
- 1¼ cups milk
- ¼ cup oil
- 1 teaspoon vanilla
- 2½ cups all purpose flour (divided)
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries
- ½ cup pistachio pieces or pistachio crumbs
For the frosting:
- 1 cup unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups powdered sugar
- ½ cup pistachio pieces
- Extra raspberries (for garnish)
👩🍳 How to Make Raspberry Pistachio Cupcakes
Let’s walk through the easy recipe step by step.
- Preheat oven to 350°F. Line a cupcake pan (24-30 cupcakes) with cupcake liners or spray with non-stick cooking spray.
- In a large mixing bowl with electric mixer or stand mixer bowl, cream butter and sugar until smooth.
- Add the egg whites, milk, oil, and vanilla. Mix until fully combined. Scrape down the sides of the bowl.
- Add remaining dry ingredients, 2¼ cups of flour, baking powder, and salt. Mix until just combined.
- Fold in the chopped pistachios.
- In a separate bowl, toss raspberries with the remaining ¼ cup of flour. This helps prevent them from sinking.
- Gently fold the raspberries into the cupcake batter.
- Fill each cupcake liner in the cupcake tin about ⅔ full.
- Bake for 14-16 minutes in preheated oven, or until a toothpick comes out clean from center of the cupcake and tops are lightly golden.
- Cool completely before frosting.
For the frosting:
- In your mixer or large bowl, combine butter, cream cheese, vanilla, salt, and half the powdered sugar.
- Mix on low until combined, then add the rest of the sugar.
- Turn the mixer to medium-high speed and whip for 2-3 minutes until light and fluffy.
- Pipe frosting onto cooled cupcakes using a star tip.
- Sprinkle the top of the cupcakes with pistachios and top with a fresh raspberry for the best flavor.
So easy and so pretty! 😍
🎉 Where to Serve These Cupcakes
These Raspberry Pistachio Cupcakes are perfect for:
- Baby showers or bridal showers
- Easter brunch or spring parties
- Valentine’s Day treats
- Mother’s Day dessert tables
- Afternoon tea or a garden picnic
They also make sweet gifts for neighbors, friends, or teachers. Just pack a few in a cute box and add a note!
💡 Variations to Try
Want to mix it up? Here are a few ideas:
- Swap the raspberries for chopped strawberries or blueberries.
- Use almond extract instead of vanilla for a twist.
- Add white chocolate chips to the batter for white chocolate cupcakes.
- Make them mini! Just reduce the bake time to about 10 minutes.
- Skip the frosting and dust with powdered sugar for a lighter treat.
You can make this recipe your own with simple changes!
🧊 Can These Be Stored or Made Ahead?
Yes! These cupcakes store well.
- Store in the fridge in an airtight container for up to 2 days.
- You can also make the cupcakes a day ahead and frost them right before serving.
- If needed, you can even freeze the unfrosted cupcakes for up to 2 months. Just wrap tightly and thaw before decorating.
They’re great for preparing in advance for a busy event or holiday.
❓ Common Questions About Raspberry Pistachio Cupcakes
Can I use frozen raspberries?
Yes, but thaw and pat them dry first. Frozen berries can add extra moisture.
Do I need to chop the pistachios?
Yes, chopped pistachios blend into the batter better for best results and are easier to eat in each bite.
Can I make this recipe dairy-free?
You can try using plant-based butter and cream cheese, but the texture may change slightly.
Can I use whole eggs instead of egg whites?
You could, but egg whites help keep the cake light and fluffy. Using yolks may make it more dense.
Why coat raspberries in flour?
This helps them stay evenly distributed in the batter instead of sinking to the bottom.
Raspberry Pistachio Cupcakes with Cream Cheese Frosting Recipe
Ingredients
For the cupcakes –
- ½ c unsalted butter softened
- 1 ⅔ c sugar
- 6 egg whites
- 1 ¼ c milk
- ¼ c oil
- 1 t vanilla
- 2 ½ c flour divided
- 2 ½ t baking powder
- ½ t salt
- 1 c raspberries
- ½ c pistachio pieces
For the frosting –
- 1 c unsalted butter softened
- 1 – 8 oz package cream cheese softened
- 1 t vanilla
- 1 t salt
- 4 c powdered sugar
- ½ c pistachio pieces
- Additional raspberries to decorate
Instructions
For Cupcakes –
- Preheat the oven to 350 degrees. Spray or line standard muffin tins and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the egg whites, milk, oil and vanilla. Mix until combined, scraping the sides as needed.
- Add in 2 ¼ c flour, the baking powder and salt. Mix until smooth – stopping the machine to scrape the sides and bottom often.
- Add in the chopped pistachio pieces and fold into the batter.
- In a small bowl, gently coat the raspberries in the remaining flour.
- Add the floured raspberries to the batter and gently fold to combine.
- Divide the batter equally into the cupcake liners until they are about ⅔ full.
- Bake in the preheated oven for 14-16 minutes or until the center is set and they are just beginning to brown. Allow to cool completely before decorating.
For the frosting –
- In the bowl of a stand mixer, combine the softened butter, cream cheese, vanilla, salt and about half of the powdered sugar.
- Mix on low speed until the powdered sugar is combined.
- Add in the remaining powdered sugar and mix on low until combined. Scrape the sides of the bowl.
- Bump up the speed to medium and whip the frosting for about 2-3 minutes or until smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large mound of frosting on each cupcake.
- Sprinkle with the remaining pistachio pieces and place a raspberry at the peak of each frosted cupcake.
Notes
💖 Conclusion
These Raspberry Pistachio Cupcakes are a must-try! They’re light, fruity, and full of flavor. Plus, the colors and texture make them look as amazing as they taste.
As a mom who loves making the holidays fun and everyday life more special, I know this little treat of delicious pistachio cupcakes is one you’ll keep coming back to. Whether you’re baking for a party or just because, these cupcakes always deliver sweet joy with the mix of tangy raspberries and buttery pistachios. 🍓🧁
Ready to bake something special? Try this recipe and tag me if you share your cupcakes! And don’t forget to save or print this post for your next baking day! Happy Baking!
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More Easy Cupcake Recipes to Try:
- Neapolitan Cupcakes
- Lemon Raspberry Cupcakes
- Cosmic Brownie Cupcakes
- Homemade Funfetti Cupcakes
- Easy Raspberry Swirl Cupcakes
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
