Ingredients
For the cupcakes:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• ½ cup milk (dairy or plant-based)
• ⅓ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• ¼ cup seedless raspberry jam (plus extra for swirling)
For the pistachio buttercream:
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1–2 tbsp heavy cream or milk
• ½ tsp vanilla extract
• ¼ cup finely chopped pistachios (plus more for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then mix in milk, oil, and vanilla.
- Gradually add dry ingredients to wet, mixing until just combined.
- Divide batter among liners (about ⅔ full). Drop ½ tsp raspberry jam into the center of each. Use a toothpick to gently swirl.
- Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.
Make the frosting:
7. Beat butter until creamy. Gradually add powdered sugar, then cream and vanilla. Mix in chopped pistachios.
8. Pipe or spread frosting onto cooled cupcakes. Top with extra pistachios.
✨ Perfect for spring showers, Easter, or anytime you want a pop of color and crunch!
💡 Make ahead: Store unfrosted cupcakes at room temp; frost before serving.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 45 mins , Servings : 12 cupcakes , Calories : 220 , Net Carbs: 28g , Fats: 10g , Protein: 3g