These pistachio raspberry cupcakes are light and fluffy filled with raspberry cake filling and frosted with whipped white chocolate raspberry ganache. They have a natural nutty pistachio flavor from real chopped pistachios!
Pistachio is such an underrated dessert flavor. It's very similar to almond flavored desserts, which is another favorite flavor of mine. These pistachio raspberry cupcakes have a delicious nutty fruity flavor!
The cupcakes are soft and light like my almond cupcakes with almond buttercream, but they're stuffed with jammy raspberry filled and topped with creamy whipped raspberry ganache. They're perfect for Valentine's Day and Spring and Summer parties!
For more cupcake recipes, try these honey cupcakes, white chocolate cupcakes, tiramisu cupcakes, or lemon lavender cupcakes next.
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Why You'll Love This Recipe
- Soft and tender cupcakes- Like my small batch vanilla cupcakes and dulce de leche cupcakes, these pistachio cupcakes are made with the reverse creaming method. This is when the butter is creamed into the dry ingredients instead of with sugar. The butter coats the flour, making it more difficult for gluten to overdevelop. Cupcakes made with this method are slightly more dense but very tender.
- Real pistachios- The cupcakes get their flavor from finely chopped pistachios! They have a more natural pistachio flavor similar to my pistachio banana bread and pistachio brownies than cupcakes made with pistachio pudding mix.
- Raspberry flavor- The raspberry filling in the middle of the cupcakes and the raspberry ganache (made with freeze-dried raspberries) gives the cupcakes a delicious fruity flavor.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Freeze-dried raspberries- These are raspberries with all moisture removed, so they're crunchy with a more concentrated raspberry flavor. They are ground into a fine powder, flavoring and coloring the whipped ganache frosting.
- White chocolate chips- I used white chocolate chips, but chopped white chocolate bars work too. They also melt faster.
- Heavy cream- Use heavy whipping cream with at least 36% milk fat for the best creamy consistency. Don't use half and half or milk because the ganache will be runny.
- Cake flour- This fine flour gives the cupcakes a light and airy texture. For best results, be sure to weigh it in grams with a kitchen scale. It's easy to overmeasure flour with a measuring cup, and too much flour leads to dry cupcakes.
- Granulated sugar- Sugar not only sweetens the cupcakes but helps them retain moisture. Don't reduce the amount of sugar or the texture will be ruined.
- Pistachios- It doesn't matter if the pistachios are toasted or raw, but make sure they're unsalted and shelled. I pulsed mine to a fine crumb in a food processor, but you can finely chop the pistachio pieces for more crunch.
- Baking powder- This is a leavener that helps the cupcakes rise and get fluffy. Make sure it isn't expired and is less than 6 months old for the most potency.
- Unsalted butter- Instead of creaming the butter and sugar before adding the dry ingredients, the butter is mixed in with them. This is the reverse creaming method. This method allows the ingredients to emulsify faster more a more tender texture. I used the same technique to make this almond cream cake! Make sure the butter is softened to room temperature so it mixes easily.
- Oil- I love making cupcakes with butter and oil because you get the rich flavor from butter and more moisture from oil. Use a flavorless oil like canola or vegetable.
- Eggs- 2 large eggs hold the ingredients together and lift the cupcakes. Make sure they're room temperature. Pull them, the butter, and buttermilk out of the fridge 1-2 hours before baking.
- Almond extract- Adds a sweet nutty flavor to the cupcakes. You can use pistachio extract, but almond extract is a pantry staple that's much easier to find.
- Buttermilk- Adds fat and moisture while its acids tenderizes the gluten, making the cupcakes soft!
- Green food coloring (optional)- I personally love the natural greenish yellow color of these cupcakes, but you can add a drop of green food coloring to make them more vibrant. Gel food coloring works best because it is more concentrated and won't change the texture of the cupcakes.
- Raspberry filling-ย I used Solo Foods raspberry cake and pastry filling. You can also use raspberry jam, macerated raspberries, or homemade filling. Use the leftover filling to make this raspberry brownie cheesecake!
Substitutions and Additions
- Substitutions for buttermilk- Plain kefir, plain Greek yogurt, or sour cream can all be used instead of buttermilk.
- Lemon- Add a few teaspoons of lemon juice or lemon zest to the cupcake batter for brightness.
- Frosting options- Try the pistachio ganache from this chocolate pistachio cake, or you can frost the cupcakes with regular raspberry buttercream. Also try this strawberry cream cheese frosting, whipped mascarpone frosting, or blueberry buttercream.
Helpful Equipment and Tools
You need an aluminum 12-well cupcake tin with paper cupcake liners. I don't recommend glass pans since they don't heat up evenly. Don't use a silicone pan because the cupcakes might overbake or burn.
Use a handheld electric mixer or a 5-quart stand mixer fitted with the paddle attachment for the reverse creaming process.
For decorating, you'll need a piping bag and tip. I used the Wilton 1M for these.
Step by Step Instructions
Step 1: Start with the raspberry ganache. Add the freeze-dried raspberries to a food processor or blender and pulse into a powder. The powder can clump at the bottom, so scrape it down as needed.
Once blended, use a fine mesh sieve to sift out the seeds.
Step 2: Add the white chocolate chips and raspberry powder to a large bowl. In a separate bowl, microwave the heavy cream for 1-2 minutes until the edges simmer.
Pour the hot cream over the white chocolate and let sit for 30 seconds.
Step 3: Whisk everything together until the mixture turns creamy and smooth. If it's still chunky, blend with an immersion blender or add it back to the food processor, blending until smooth.
Loosely cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
Step 4: Add the cake flour, sugar, ground pistachios, baking powder, and salt to a large mixing bowl or stand mixer bowl. Mix on low until combined.
Step 5: Add the softened butter and beat on low for 3-5 minutes until the butter coats the flour mixture. The texture will look like wet sand.
Step 6: Next, add the oil, eggs, vanilla, and almond extract. Mix on low until a thick batter forms. Scrape down the sides of the bowl with a rubber spatula.
Step 7: While mixing on low speed, stream in the buttermilk and stir until well combined. Add food coloring if desired. The batter will be thin.
Step 8: Carefully scoop the batter into the cupcake liners, filling each โ full so they don't overflow in the oven.
Bake until the top springs back when lightly touched or a toothpick inserted in the center of the cupcake comes out clean with a few moist crumbs.
Step 9: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely for 30 minutes-1 hour.
Step 10: Once completely cool, cut out the centers with a piping tip or cupcake corer and fill with 1-2 teaspoons of raspberry filling. You don't have to save the tops.
Step 11: After the ganache thickens, beat on medium-high speed with a hand mixer for 2-3 minutes until fluffy and light pink.
Step 12: Transfer the whipped raspberry ganache to a piping bag fitted with a piping tip. Pipe a swirl on top of each cupcake. Garnish with fresh raspberries and pistachio crumbs. Enjoy!
Expert Baking Tips
- Use room temperature ingredients. Make sure your butter, eggs, and dairy ingredients are at room temperature for a smooth, even batter. Take everything out of the fridge 1-2 hours before you start baking.
- Don't overbake. The pistachio cupcakes will dry out if you bake them too long. Check for doneness with a toothpick. They're ready when it comes out of the center with some sticky crumbs but no wet batter.
- Don't overfill. This goes for the batter and raspberry filling. The batter can overflow in the oven if you add too much to the liners, so fill them just โ of the way full. You only need 1-2 teaspoons of filling. Too much makes the cupcakes soggy.
- Chill the ganache. The longer ganache chills, the thicker it gets. If yours is too thin, give it some more time in the fridge. It's ready to whip when it has a consistency like peanut butter.
Storage Instructions
Store the assembled pistachio raspberry cupcakes in an airtight container in the refrigerator for up to 3 days since the frosting contains cream.
Let them sit at room temperature for 20-30 minutes before serving so the frosting softens.
You can also make the cupcakes 1-2 days in advance before filling and decorating. Make sure they're completely cool, then store in an airtight container at room temperature for 1-2 days.
Freezing Instructions
I recommend freezing the cupcakes without the filling or ganache. They can get a bit watery after being thawed out, so it's best to make them fresh!
Make sure they're completely cool, then place on a lined baking sheet and freeze for 1-2 hours until frozen solid. Transfer to a sealed container or freezer bag and freeze for up to 3 months.
Thaw overnight in the refrigerator before filling and frosting.
Frequently Asked Questions
I don't recommend using all purpose flour because it will make the cupcakes denser. If you can't find cake flour, you can make a homemade cake flour substitute! Measure out 185 grams all purpose flour (1 ยฝ cups). Remove 4 tablespoons and whisk in 4 tablespoons of cornstarch.
Yes! This recipe will work as-is for a 6-inch cake with two layers. I recommending doubling it for a two layer 8 or 9-inch cake. Cakes take longer to bake, so start checking for doneness at 25 minutes for a 6-inch cake or 30 minutes for an 8-inch cake.
White chocolate is best so the raspberry flavor stands out. Dark or milk chocolate can overpower it, but you could use them if you prefer a richer flavor. The ganache will also be thicker because of the additional cocoa solids.
If the ganache splits, gently warm it over a double boiler while stirring until it comes back together. If it's grainy, you may have overwhipped it. Try gently folding in a little more warm cream to smooth it out.
More Cupcake Recipes to Try
๐ Recipe
Pistachio Raspberry Cupcakes with Raspberry Filling
Equipment
- 1 12-well cupcake pan with paper liners
- 1 food processor or blender
- 1 immersion blender optional
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Raspberry Ganache
- 17 grams freeze dried raspberries
- 315 grams white chocolate chips
- 220 grams heavy cream
Pistachio Cupcakes
- 185 grams cake flour
- 200 grams granulated sugar
- 35 grams pistachios finely chopped
- 2 teaspoons baking powder
- ยผ teaspoon salt
- 76 grams unsalted butter room temperature
- 80 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ยฝ teaspoon almond extract
- 180 grams buttermilk room temperature
- ยผ teaspoon green food coloring optional
- 170 grams raspberry cake filling
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a metal cupcake pan with paper liners and set aside.
Raspberry Ganache
- Add freeze-dried raspberries to a food processor or blender. Pulse into a powder. Use a fine mesh sieve to sift out the seeds.17 grams freeze dried raspberries
- Microwave the white chocolate chips in a large bowl for 30 seconds. Add the raspberry powder.315 grams white chocolate chips
- In a separate bowl, microwave the heavy cream for 1-2 minutes until the edges simmer. Pour the hot cream over the white chocolate and let sit for 30 seconds.220 grams heavy cream
- Whisk everything together until the mixture is creamy and smooth. If it's still chunky, blend with an immersion blender until smooth.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
Pistachio Cupcakes
- Add cake flour, sugar, pistachios, baking powder, and salt to a large mixing bowl. Mix on low speed with a hand mixer or stand mixer with the paddle attachment until combined.185 grams cake flour, 200 grams granulated sugar, 35 grams pistachios, 2 teaspoons baking powder, ยผ teaspoon salt
- Add the softened butter and beat on low for 3-5 minutes until the texture looks like wet sand.76 grams unsalted butter
- Add the oil, eggs, vanilla, and almond extract. Mix on low until a thick batter forms. Scrape down the sides of the bowl with a rubber spatula.80 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, ยฝ teaspoon almond extract
- While mixing on low speed, stream in the buttermilk and stir until well combined. Add food coloring if desired. The batter will be thin.180 grams buttermilk, ยผ teaspoon green food coloring
- Scoop the batter into the cupcake liners, filling each โ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove the cupcakes from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely for 30 minutes-1 hour.
Assembly
- Once the cupcakes are cool, cut out the centers and fill with 1-2 teaspoons of raspberry filling.170 grams raspberry cake filling
- After the ganache thickens, beat on medium-high speed with a hand mixer for 2-3 minutes until fluffy.
- Transfer the whipped raspberry ganache to a piping bag fitted with a star piping tip. Pipe a swirl on top of each cupcake. Garnish with fresh raspberries and pistachio crumbs. Enjoy!
Megan Weimer
I'm the recipe author. These are some of my favorite cupcakes I've ever made! They're super soft and so delicious with the filling.