Pistachio With Raspberry Cupcakes
- Ready In:
- 48mins
- Ingredients:
- 9
- Yields:
-
15 cupcakes
ingredients
- 1 cup whole unsalted pistachios, plus
- 1⁄4 cup chopped unsalted pistachios
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 4 ounces unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups fresh raspberries
directions
- Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
- Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!