Pistachio Cupcakes with Raspberries

By markemilw

No occasion is necessary to bake these simple yet surprising cupcakes.

Ingredients

• 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
• 1 1/2 cups sugar
• 1 teaspoon salt
• 4 ounces (1 stick) unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 2 cups fresh raspberries

Details

Servings 15
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.

Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.