Pistachio & Raspberry Cupcakes

Fluffy pistachio cupcakes, filled with raspberry jam, topped with pistachio buttercream, pistachio spread and fresh raspberries

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 611kcal

Author thebakingexplorer

Ingredients

For the cupcakes

175 g Butter or baking spread unsalted, softened
175 g Caster sugar
3 Eggs large
100 g Pistachio ground up in a blender
125 g Self raising flour
½ tsp Baking powder

For the filling

175 g Raspberry jam seedless

For the buttercream

150 g Butter unsalted, softened
300 g Icing sugar
200 g Pistachio spread I used Black Milk
2-3 tbsp Milk

For decoration

24 Fresh raspberries
25 g Pistachio spread I used Black Milk
2 tbsp Chopped pistachios

Metric - US Customary

Instructions

Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the baking spread (or butter) and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy
Add the eggs and mix them in well
Grind the pistachios in a high speed blender or food processor. Gently whisk, or fold in, the self raising flour, ground pistachios and baking powder
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake. Fill the holes with raspberry jam. You can do this using a spoon or put the jam into a small piping bag, snip the end off and pipe it in
To make the buttercream, mix the butter for a few minutes on it's own. Add the pistachio cream spread, icing sugar and milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results
Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes, or spread it on with a spoon
Warm the pistachio spread in the microwave for 10-20 seconds and drizzle it over the cupcakes. Decorate with the fresh raspberries and chopped pistachios
Store in an airtight container in a cool place and eat within 3 days

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

I used a baking spread for the cupcakes and unsalted butter for the buttercream.

The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.

I filled the cupcakes with raspberry jam, but you could use strawberry jam instead, or any jam you prefer.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition