• 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, ¼ 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, ½ 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, ¼ teaspoon green food coloring
• Scoop the batter into the cupcake liners, filling each ⅔ 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!