Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pistachios, finely chopped
- 1/2 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk until combined.
- Gently fold in the raspberries and chopped pistachios.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For best results, use fresh raspberries.
- You can substitute almond flour for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg