Delicate Raspberry Pistachio Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup fresh or frozen raspberries, chopped
1/2 cup pistachios, chopped
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla extract.
Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture.
Fold in chopped raspberries and pistachios gently.
Spoon batter into 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 cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 240 kcal | Servings: 12 cupcakes
