Looking for a dessert that screams summer and tastes like sunshine? These Summer Raspberry Pistachio Cupcakes are your answer. Each moist bite is filled with juicy raspberries and crushed pistachios, then topped with a swirl of creamy vanilla frosting. With the crunch of nuts, the tang of berries, and the silky frosting, they offer a perfect balance of textures and flavors.
Perfect for birthdays, brunches, or backyard gatherings, this cupcake recipe is easy enough for beginners yet impressive enough to wow your guests. It’s the kind of treat that disappears in seconds and has everyone asking for the recipe.
Table of Contents
Why You’ll Love It
- 🍒 Bursting with fresh raspberries
- 🌿 Nutty pistachio crunch
- ❄️ Light, fluffy vanilla frosting
- ☕ Pairs perfectly with iced coffee or tea
- 🌺 Elegant for celebrations but simple to make
Quick Facts
- Preparation Time: PT15M
- Cooking Time: PT25M
- Total Time: PT40M
- Type: Dessert
- Cuisine: American
- Recipe Yield: 12 cupcakes
- Calories: Approx. 290 per cupcake
What You’ll Need
For the Cupcakes:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup plain yogurt
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¾ cup chopped pistachios (shelled)
- 1 cup fresh raspberries
For the Vanilla Frosting:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream (to desired consistency)
For Topping:
- Crushed pistachios
- Whole raspberries
Let’s Make It
1. Prepare the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, combine melted butter, sugar, yogurt, eggs, and vanilla. Mix until smooth.
- Add the dry ingredients gradually into the wet mixture, alternating with milk. Stir gently to combine.
- Fold in pistachios and raspberries carefully to avoid crushing the berries.
- Divide the batter evenly into cupcake liners.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
2. Make the Vanilla Frosting
- Beat butter until creamy.
- Gradually add powdered sugar, beating until smooth.
- Add vanilla and milk, one tablespoon at a time, until desired consistency is reached.
3. Decorate
- Pipe frosting onto cooled cupcakes.
- Top with crushed pistachios and a raspberry on each.
Conclusion
These Summer Raspberry Pistachio Cupcakes bring all the brightness and elegance you want in a warm-weather dessert. With juicy raspberries inside and a gorgeous swirl of vanilla frosting on top, they make for the ultimate showstopper. The pistachios add that nutty depth and crunch that makes each bite even more indulgent.
Ready to wow your friends and family? Give this cupcake recipe a try and don’t forget to snap a photo before they vanish!
FAQs
How to make raspberry pistachio cupcakes from scratch?
Start by whisking dry and wet ingredients separately, then combine, fold in raspberries and pistachios, and bake. Top with vanilla frosting.
Can I substitute frozen raspberries?
Yes! Just don’t thaw them before mixing in to avoid discoloring the batter.
Can I make these cupcakes gluten-free?
Use a 1:1 gluten-free flour blend. Results may vary slightly in texture.
What frosting works best with raspberry pistachio cupcakes?
A classic vanilla buttercream or cream cheese frosting pairs perfectly.
How do I store these cupcakes?
Store in an airtight container at room temp for 1 day or refrigerated for up to 4 days.
Wrapping It Up
These Summer Raspberry Pistachio Cupcakes are not just beautiful, they’re downright irresistible. Whether you’re hosting a party, baking for loved ones, or treating yourself, this recipe delivers every time. It’s a crowd-pleaser full of color, crunch, and creaminess—perfect for the season.
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