Moist Pistachio Cupcakes with Raspberry Filling and Pistachio Buttercream

If you love a cupcake with a little something extra, you’re in for a treat. These Pistachio Raspberry Cupcakes are made with soft pistachio cake, a pop of tangy raspberry jam tucked in the center, and a cloud of pistachio buttercream on top. They’re easy to pull off, look gorgeous on any dessert table, and taste even better than they look. Wondering how to keep cupcakes moist or how to get that real pistachio flavor? You’ll find all the answers and a few helpful tricks right here, so let’s get baking!

Why You’ll Love Pistachio Raspberry Cupcakes

• Moist, tender crumb – The yogurt and ground pistachios create a soft, bakery-style cupcake.
• Surprise raspberry center – Each cupcake hides a sweet-tart burst of raspberry jam.
• Lemon adds brightness – Lemon juice and zest make every bite taste fresh and light.
• Easy pistachio buttercream – Creamy, nutty frosting that pipes beautifully with a piping bag or swirls on with a spatula.
• Perfect for any occasion – These cupcakes are just as pretty on a party platter as they are for a simple weeknight treat.

Ingredients Needed To Make Pistachio Raspberry Cupcakes

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

For Cupcakes:

• All-purpose flour (or 1.1 GF flour)
• Sugar
• Unsalted butter, room temperature
• Unsalted ground pistachios
• Plain yogurt
• Milk
• Baking powder
• Baking soda
• Salt
• Eggs
• Lemon zest
• Lemon juice
• Raspberry jam or jelly
• Fresh raspberries (optional, for topping)

For Pistachio Buttercream:

• Unsalted butter, room temperature
• Pistachio extract
• Powdered sugar
• Unsalted ground pistachios
• Heavy cream

Variations, Tips, and Substitutions

• No pistachio extract? – Try vanilla extract for a subtle flavor, or a small spoonful of pistachio spread for extra richness.
• Swap the jam – Use strawberry, blackberry, or apricot jam for a fun twist.
• Dairy-free? – Substitute plant-based butter, yogurt, and milk as needed.
• Add some crunch – Sprinkle chopped pistachios or a little raspberry powder on top for extra texture and color.
• Make ahead – Bake cupcakes and store (unfilled and unfrosted) in the fridge for up to 2 days or freeze for longer storage.

How To Make Pistachio Raspberry Cupcakes

1. Preheat your oven to 350°F and line two 12-cup muffin pans with cupcake liners.
2. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes.
3. Add eggs one at a time, mixing after each addition until fully combined.
4. Stir in the milk, lemon juice, lemon zest, and yogurt until smooth.
5. In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
6. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing for the best cupcake texture.
7. Divide the cupcake batter evenly among the liners. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Let the cupcakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
9. Once cool, use an apple corer or small round cutter to remove the center of each cupcake. Fill with a spoonful of raspberry jam.
10. For the buttercream: Beat the butter until creamy, then add pistachio extract, powdered sugar, ground pistachios, and heavy cream. Beat until smooth and fluffy.
11. Frost the cupcakes with swirls of buttercream using a piping bag or spatula. Top each with a fresh raspberry if you like.

Commonly Asked Questions

How should I store Pistachio Raspberry Cupcakes?

Store frosted cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, you can freeze unfrosted, unfilled cupcakes for up to two months, then thaw and fill before serving for the freshest flavor and texture.

Can I use cake flour or self-rising flour?

All-purpose flour works best, but cake flour can make the cupcakes even lighter. Avoid self-rising flour to control the baking powder and salt.

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How do I keep cupcakes moist?

Don’t overbake, and store them in an airtight container in the fridge. The yogurt and butter keep the crumb extra soft.

Can I freeze pistachio raspberry cupcakes?

Yes! Freeze unfrosted cupcakes in a zip bag for up to 2 months. Thaw, fill, and frost before serving.

Do I need a stand mixer?

A hand mixer or a sturdy whisk will also work. Just make sure your butter is room temperature for easy mixing.

What’s the best way to fill the cupcakes?

An apple corer or small round cutter makes it easy, but you can also use a paring knife or even the back of a piping tip.

Pistachio Raspberry Cupcakes

Pistachio Raspberry Cupcakes have a soft pistachio and lemon crumb, a hidden raspberry jam center, and a creamy pistachio buttercream frosting. The perfect special-occasion treat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Cooling + Filling + Frosting 30 minutes mins

Total Time 1 hour hr 17 minutes mins

Course Dessert

Servings 24

Calories 320 kcal

Equipment

• 2 muffin pans (12 count each)
• 24 Cupcake liners
• stand mixer or hand mixer
• mixing bowls
• Apple corer or small round cutter
• Piping bag + tip (optional)
• Rubber spatula

Ingredients

  

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Ingredients for Cupcakes

• 2 ½ cups 1.1 GF flour or all-purpose flour
• 1 ⅓ cups sugar
• 1 cup butter room temperature
• 1 ½ cups unsalted ground pistachios
• 1 cup unsweetened plain yogurt
• ¼ cup milk
• 2 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 3 eggs
• 1 tbsp lemon zest
• ⅓ cup lemon juice
• ½ cup raspberry jam or jelly
• 24 fresh raspberries optional, for topping

Ingredients for Pistachio Buttercream

• 1 ½ cups unsalted butter room temperature
• ¾ tsp pistachio extract
• 2 ½ cups powdered sugar
• ¾ cup unsalted ground pistachios
• 2 tbsp heavy cream

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Instructions

 

• Preheat oven to 350°F. Line 24 cupcake liners in muffin pans.
• In a mixing bowl, beat butter and sugar for 3 minutes until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in milk, lemon juice, lemon zest, and yogurt until combined.
• In a separate bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
• Mix dry ingredients into wet ingredients until just combined.
• Divide batter evenly into the 24 cupcake liners.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
• Use an apple corer to remove a small portion from the center of each cupcake. Fill with raspberry jam or jelly.
• For frosting: beat butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until smooth and fluffy.
• Frost the cupcakes and top each with a fresh raspberry if desired.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 21gSugar: 19g

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If you love pistachios and raspberry together, these cupcakes will steal your heart. The flavor is bright, the texture is soft, and they look as good as they taste. Bring a batch to your next party, or just bake a dozen to treat yourself at home.