Happy Sunday, lovely people! 🌸 Today, I’m excited to share a recipe that’s truly special to me – Raspberry Pistachio Cupcakes. These little treats are a delightful blend of sweet, tangy raspberries and rich, nutty pistachios, creating a flavour combination that’s nothing short of magical. If you’re looking for something a little different to bake this weekend, these cupcakes are the perfect choice.
The Magic of Raspberries and Pistachios
Raspberries and pistachios might seem like an unusual pairing at first, but trust me, they’re a match made in dessert heaven. The tartness of the raspberries cuts through the rich, earthy flavour of the pistachios, creating a balance that’s both refreshing and indulgent. Every bite of these cupcakes is a delicious contrast of textures and tastes – the juicy burst of raspberries against the crunchy pistachio nuts, all wrapped up in a soft, moist cake.
I’ve always been a fan of combining different flavours to see what works, and this pairing is one of my all -time favourites. There’s something so satisfying about the way the sweetness of the pistachios complements the bright, tangy flavor of the raspberries. It’s a combination that feels both sophisticated and comforting, making these cupcakes perfect for any occasion, whether it’s a fancy afternoon tea or a casual family gathering.
The Ingredients
Here’s what you’ll need to bring these delightful Raspberry Pistachio Cupcakes to life:
- 190g all – purpose flour
- 7g baking powder
- 100g sugar
- 2 large eggs
- 120g pistachio spread
- 120g sour cream
- 125g fresh raspberries
- 75g chopped pistachio nuts (plus extra for topping)
How to Make Them:
1. Preheat and Prep:
Start by preheating your oven to 175°C and line a muffin tin with cupcake liners. This recipe makes about 12 cupcakes, so you’ll have enough to share – or keep all to yourself, no judgment here!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, and a pinch of salt. This will be the base of your cupcake batter, so make sure it’s well combined.
3. Create the Wet Mixture:
In another bowl, beat together the sugar, eggs, and pistachio spread until smooth and creamy. Then, fold in the sour cream, which will give your cupcakes that perfect moist texture.
4. Combine and Add Raspberries:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix – this will help keep your cupcakes light and fluffy. Gently fold in the raspberries and chopped pistachios, distributing them evenly throughout the batter.
5. Bake:
Spoon the batter into your prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Garnish and Serve:
Once cooled, you can top your cupcakes with a little extra pistachio spread, a fresh raspberry, and a sprinkle of chopped pistachios for added texture and visual appeal.
Baking has always been my way of slowing down and finding joy in the little things. These Raspberry Pistachio Cupcakes are a reflection of that – a simple yet beautiful treat that’s all about savouring the moment. Whether you’re enjoying them with a cup of tea on a quiet afternoon or sharing them with loved ones, I hope these cupcakes bring a smile to your face as they do to mine.
So, why not give this recipe a try? The combination of raspberries and pistachios is one you won’t want to miss. Happy baking! 🧁✨
