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Pistachio Cupcakes with Raspberry Filling and Pistachio Buttercream Recipe

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3.9 from 79 reviews

These Pistachio Cupcakes combine the nutty flavor of pistachios with a creamy cream cheese frosting and a tangy raspberry filling. Perfectly moist and fluffy, they are baked to a light golden brown and topped with a vibrant pistachio buttercream, fresh raspberries, and crushed pistachios for a delightful texture and visual appeal. Ideal for special occasions or an indulgent treat.

  • Total Time: 1 hour 35 minutes
  • Yield: 22 cupcakes

Ingredients

Cupcakes

  • 175 g castor sugar
  • 1 tbsp lemon zest
  • 175 g unsalted butter
  • 3 extra-large eggs
  • 1 tsp vanilla extract
  • 230 g cake flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 140 g sour cream
  • 70 g pistachios, chopped

Raspberry Filling

  • 280 g raspberries
  • 40 g castor sugar
  • 1 tbsp lemon juice

Pistachio Buttercream

  • 600 g icing sugar
  • 100 g unsalted butter, softened
  • 250 g cream cheese, cubed
  • 3 tbsp pistachio butter
  • 1 tsp vanilla extract
  • Green food colouring (optional)

Decoration

  • Fresh raspberries
  • Crushed pistachios

Instructions

  1. Preheat and Prepare: Preheat the oven to 180°C (350°F) and line 22 cupcake liners into two 12-hole cupcake pans for baking.
  2. Make Lemon Sugar: Combine the castor sugar and lemon zest in a small bowl. Use your fingers to massage the zest into the sugar to release its aroma and flavor.
  3. Cream Butter and Sugar: Place the unsalted butter and lemon sugar mixture into a stand mixer bowl fitted with a paddle attachment. Beat at medium-high speed for about 3 minutes until the mixture is light and creamy.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, scraping down the bowl between each addition to ensure even mixing. Beat in the vanilla extract.
  5. Sift Dry Ingredients: Sift together cake flour, baking powder, and salt into a large bowl to ensure a light and even texture.
  6. Combine Batter: Alternate adding the sifted dry ingredients and sour cream to the butter mixture, starting with the flour and ending with the sour cream. Mix gently to combine without overmixing.
  7. Add Pistachios: Fold in the chopped pistachios using a rubber spatula to distribute them evenly throughout the batter.
  8. Fill and Bake: Using an ice cream scoop, fill cupcake liners two-thirds full. Bake in the preheated oven for 15 to 20 minutes or until a tester inserted into the center comes out clean and cupcakes are golden.
  9. Cool: Remove cupcakes from the oven and allow to cool completely on a wire rack before filling and frosting.
  10. Prepare Raspberry Filling: In a small saucepan over medium heat, combine raspberries, castor sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, stirring occasionally. Cool to room temperature and transfer to a piping bag.
  11. Make Pistachio Buttercream: In a stand mixer bowl, beat icing sugar and softened butter until the mixture resembles fine breadcrumbs. Add cubed cream cheese and beat on medium-high until smooth and creamy. Scrape down the bowl, then add pistachio butter and vanilla extract; beat until fully combined.
  12. Add Colour (Optional): Add a drop of green food colouring to the buttercream and mix until evenly tinted. Transfer the frosting to a piping bag fitted with the desired nozzle.
  13. Assemble Cupcakes: Use a cupcake or apple corer to remove the centers from each cooled cupcake. Pipe the raspberry filling into the hollowed center.
  14. Frost and Decorate: Pipe a swirl of pistachio buttercream over each cupcake. Garnish with crushed pistachios and fresh raspberries for a beautiful finish.

Notes

  • Ensure all ingredients, especially butter and cream cheese, are at room temperature to achieve a smooth batter and frosting.
  • Do not overmix the batter once flour is added to prevent dense cupcakes.
  • Use fresh raspberries for the best flavor in the filling, but frozen raspberries can be used if fresh are unavailable.
  • For an even bake, rotate cupcake pans halfway through baking.
  • Store cupcakes covered in the refrigerator if not serving immediately to keep the frosting fresh.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pistachio-cupcakes-with-raspberry-filling-and-pistachio-buttercream-recipe/