Pistachio and Raspberry Cupcakes

Pistachio and raspberry is one of my favourite flavour combinations. I made a pistachio and raspberry cake a few months ago, I thought it would be fun to make that cake but in cupcake formation.

So here we are, pistachio and raspberry cupcakes.

I loved the way these cupcakes looked, they tasted amazing, but they were also just so pretty to me, I loved them.

The pistachio and raspberry cupcakes after being decorated, in a cupcake tin.

Video Tutorial

Breakdown of the cupcakes

I really liked every part of these cupcakes. So I want to talk about them a little.

So let me give a quick breakdown of them.

It starts with a vanilla cupcake. I didn’t do anything different to these, it was just regular degular vanilla cupcakes.

Once these were baked, I made a raspberry Swiss meringue buttercream WHICH TASTED SO GOOD. It was so soft, so fluffy, the colour was pretty and the raspberry flavour was very raspberry-ee.

I stuffed the cupcakes with some pistachio spread, piped the buttercream on top, then sprinkled some crushed pistachios over them.

And now you have pistachio and raspberry cupcakes.

The top of the pistachio and raspberry cupcakes, inside of a cupcake tin.

The cupcake batter

The first thing we are making is the cupcake batter. 

These are the ingredients you are going to need to make it:

  • Unsalted butter – we’re going to be using self raising flour. A lot of self raising flours have salt in them, so make sure to use unsalted butter.
  • Oil – for moisture. Any flavourless oil works, but I use vegetable oil.
  • Granulated sugar – caster sugar works too.
  • Vanilla extract
  • Eggs
  • Self raising flour – I’ll talk about how to use regular plain/all purpose flour in the next section.
  • Milk – whole milk is best to use.

Can I add crushed pistachios to the cake batter?

Yes, you definitely can.

If you want to add more pistachios to the cupcakes, or some texture, you can crush some pistachios and mix this into the batter.

I personally don’t love doing this though.

I feel like adding crushed nuts to cakes can sometimes make the cake a little dry.

The cupcakes will still taste good, but just a little less moist.

So it’s up to you if you want to add them. I decided not to.

The ingredients needed to make the cupcakes batter.

Self raising flour or plain/all purpose flour

Whenever I’m making my vanilla cake batter, I always like to use self raising flour.

I just find it easier to use. I don’t need to add any raising agents to it, they’ve already been added.

But plain flour/all purpose flour can absolutely be used. You will just have to add your own raising agents.

In the recipe card below it says to use 250g of self raising flour. 

If you are using plain/all purpose flour, use the same amount but mix 2.5 teaspoons of baking powder and 1/8 teaspoon of salt into it.

The cupcake batter inside of cupcake cases, before being baked.
The cupcakes after being baked.

The buttercream

Once the cupcakes have been made, we can move onto making the buttercream.

I made my Swiss meringue buttercream for this.

I haven’t included the recipe for this in the recipe card below, just because I have a separate blog post on it. 

Here is that blog post:

Swiss Meringue Buttercream

Making the buttercream raspberry flavoured

Then to make it raspberry flavoured, I mixed some freeze dried raspberry powder into the buttercream. I added this to taste.


I think it’s the best way to add a raspberry flavour to desserts. It adds a strong flavour, as well as a very pretty colour.

So this is why I used it for this.

I get mine from Amazon, I use one from a brand called ‘Honeyberry’.

The raspberry Swiss meringue buttercream inside of a bowl.

Substitution for the freeze dried raspberry powder

If you can’t get your hands on some freeze dried raspberry powder, there are 2 other ways to flavour the buttercream.

The easiest way is to mix some raspberry jam into it. I would recommend using one that isn’t very sweet, because we don’t really want to add extra sugar to the buttercream.


You could make a puree out of some fresh raspberry, then mix this into the buttercream. This would give you better results than using raspberry jam.

But with that being said.

Freeze dried raspberry powder is going to give you the best flavour and colour, without effecting the texture of the buttercream.

So if you can get some freeze dried raspberry powder, get some freeze dried raspberry powder.

The raspberry buttercream piped on top of one of the cupcakes.

The pistachio spread

If you are wondering…WHERE IS THE PISTACHIO ???

This is the part where we are going to add it.

I used pistachio spread to get a pistachio flavour into these cupcakes.

So once the cupcakes had baked and cool, I cut a hole into the centre of them and then stuffed them with pistachio spread.

I used pistachio spread from a brand called ‘Black milk’. You can get this from Amazon, or from their website.

Or a lot of times I use a pistachio spread from a brand called ‘Pisti’. You can also get this from Amazon, or from Costco.

Both taste great, I love them both.

But you can use whatever kind of pistachio spread you can find.

Also side note, it is actually called pistachio cream. But for months now I have been calling it pistachio spread on this blog and in my videos.

I’m slightly embarrassed.

But I feel like it’s too late to start calling it pistachio cream, I’ve committed to calling it spread. So I have to continue calling it this.

The inside of one of the pistachio and raspberry cupcakes.

Decorating the cupcakes

After stuffing the cupcakes with the pistachio spread, the last step is to decorate.

All I did was add my buttercream into a piping bag that had been fitted with a large star tip.

Then I piped swirls on top of all the cupcakes and sprinkled some chopped pistachio over them.

You can decorate them however you want though.

Then the cupcakes are finally done, you can dig in.

Here are some other cupcake recipes you also need to try:

Pistachio and Raspberry Cupcakes

5.0 from 1 vote

Makes: 12-15 Cupcakes

  • For the cupcakes:
  • 125 g unsalted butter, softened

  • 125 ml vegetable oil

  • 250 g granulated sugar

  • 2 teaspoons vanilla extract

  • 4 eggs

  • 250 g self raising flour

  • 60 ml whole milk

  • For the buttercream:
  • 1 batch Swiss meringue buttercream

  • Some freeze dried raspberry powder (we're going to add this to taste, so there's no specific measurement)

  • Extras:
  • Some pistachio spread, to fill the cupcakes with

  • Some chopped pistachios, to decorate


  • Making the cupcakes:
  • Start by pre-heating your oven to 180c. Also place your cupcake cases into your cupcake tins.
  • In a large bowl, add the softened butter, oil, sugar and vanilla extract. Beat these together for 5 minutes.
  • Add 2 of the eggs into this, whisk these in. Then add the remaining 2 eggs and whisk these in too.
  • Add the self raising flour and milk, whisk just until you get a smooth batter.
  • Add this batter into your cupcake cases, you want them to be around 3/4 of the way full. Then bake for around 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
  • Once baked, leave to cool completely.
  • For the buttercream:
  • Meanwhile make your buttercream and then mix the freeze dried raspberry powder into it. Start by adding 2 tablespoons of the powder, then taste it and add more if you want a stronger raspberry flavour.
  • Leave aside until you're ready to use it.
  • Filling and decorating the cupcakes:
  • Once the cupcakes have cooled and the buttercream has been made, you can put everything together.
  • Using a small knife, cut a hole in the centre of your cupcakes. Make sure not to go right to the bottom of the cupcakes.
  • Fill these holes with your pistachio spread. You can either do this using a piping bag, or you can spoon the spread in.
  • Now add your buttercream into a piping bag that has been fitted with a large star tip, then pipe this on top of your cupcakes.
  • Sprinkle some chopped pistachios over the cupcakes, then you are done. Enjoy!

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