🥜 Pistachio Raspberry Cupcakes Recipe 🍓

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup ground pistachios
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Gently fold in the raspberries.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: 250 kcal per serving | Servings: 12

Tips:

• For a nut-free version, substitute ground pistachios with almond flour and add a few drops of pistachio extract for flavor.
• Enhance the cupcakes with a raspberry buttercream frosting or a simple glaze made from powdered sugar and raspberry puree.
• Try adding white chocolate chips to the batter for a richer taste, or serve with fresh raspberries and whipped cream for an extra touch.