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.

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.