Fluffy Raspberry Pistachio Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup fresh raspberries
1/4 cup crushed pistachios (plus extra for garnish)
1/4 cup milk
1/2 teaspoon lemon zest
For the Frosting:
1 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1/4 cup crushed pistachios (for garnish)
Fresh raspberries (for garnish)
Directions:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add sour cream and milk to the butter mixture and stir until combined. Gradually add the dry ingredients and mix until just combined.
Gently fold in raspberries and crushed pistachios.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat the softened butter and powdered sugar together until smooth. Add vanilla extract and heavy cream, and continue beating until fluffy.
Frost the cooled cupcakes with the pistachio buttercream and garnish with fresh raspberries and crushed pistachios.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 310 kcal | Servings: 12 cupcakes
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