Pistachio raspberry cupcakes are a perfect combination of nutty pistachio and tart raspberries. Filled with pistachio cream and topped with a whipped raspberry ganache.
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Pin ItI LOVE making cupcakes (I don’t know why, but I just do, lol). Some of my other favorite recipes that are also perfect for the summer are my strawberry lemonade cupcake recipe, peaches and cream cupcakes and lemon lavender cupcakes.
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Strawberry Lemonade Cupcakes
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Lavender Recipes
Lemon Lavender Cupcakes
How to Make Pistachio Raspberry Cupcakes
- Bake the Cupcakes. Preheat oven to 350°F and line a muffin tin with liners. Mix pistachios, flour, baking powder, salt, and matcha powder (if using). In a separate bowl, beat butter and sugar until fluffy, then add eggs, yogurt, and vanilla. Gradually mix in dry ingredients, then fill cupcake liners and bake for 18-20 minutes. Cool completely.
- Make Raspberry Whipped Ganache. Melt white chocolate and heavy cream in the microwave until smooth. Stir in cold cream and pulse freeze-dried raspberries into powder. Once ganache cools to room temperature, mix in raspberry powder, cover, and chill for 2 hours. Whip ganache until light and fluffy.
- Assemble the Cupcakes. Core each cupcake and fill with pistachio cream. Pipe or spread raspberry whipped ganache on top. Refrigerate until ready to serve.
(Related: Chocolate Raspberry Cake)
Raspberry Recipes
Chocolate Raspberry Cake with Cream Cheese Frosting
Storage and Freezing Instructions
To Store: Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture.
To Freeze: Freeze the unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then core and fill with pistachio cream and top with whipped ganache before serving.
More Good Raspberry Dessert Recipes
Pistachio Raspberry Cupcakes
Ingredients
For the cupcakes:
- ¾ cup ground pistachios
- 1 ⅓ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup Greek yogurt
- 2 tsp vanilla extract
- ½ tsp matcha powder, optional
For the filling:
- ½ cup pistachio cream
For the raspberry whipped ganache:
- 7 oz white chocolate
- 2 cups heavy cream
- 1 oz freeze-dried raspberries
Instructions
- To make the cupcakes, preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, salt, and matcha powder (if using).
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Stir in the Greek yogurt and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Be careful not to overmix.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- To make the raspberry whipped ganache, in a heatproof bowl, microwave the white chocolate and 7 oz heavy cream in 20-30 second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Stir in the remanning cold heavy cream.
- In a food processor or coffee grinder, pulse the freeze-dried raspberries into a fine powder.
- Once the white chocolate mixture has cooled to room temperature, stir in the raspberry powder.
- Cover the ganache with plastic wrap, gently pressing the wrap directly onto the surface of the ganache.
- Chill the ganache in the fridge for 2 hours.
- Let it sit at room temperature for 20 minutes after removing from the fridge, so it softens slightly.
- Whip the ganache using a hand mixer or stand mixer until it becomes light and fluffy, about 2-3 minutes.
- Once the cupcakes are completely cooled, core the center of each cupcake.
- Fill each cupcake with a 2 tsp of pistachio cream.
- Pipe or spread the raspberry whipped ganache over the filled cupcakes using a piping bag or spatula.
- Refrigerate until ready to serve.
