Pistachio and Raspberry Cupcakes
Pistachios are one of the oldest flowering nut trees and have been enjoyed for thousands of years.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pistachio and Raspberry Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients alternating with the milk, beginning and ending with the dry ingredients. Fold in the chopped pistachios and raspberries.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the cooled cupcakes.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
