Pistachio and Raspberry Cupcakes

Pistachio seems to be getting a lot of attention recently, I’ve been seeing so many different pistachio flavoured desserts. I love pistachios but the only dessert I’ve ever had them in is baklava so I wanted to try something different. 

I added a raspberry icing on top of these, honestly mainly just for the aesthetic. I felt like pink and green would look good together but the taste ended up amazing. Turns out pistachio and raspberry is a great combination! 

The icing:

I ended up making a raspberry flavoured cream cheese style icing for this. I don’t really know what to call. But basically, I made a cream cheese icing but without icing sugar. I feel like icing sugar can make icings taste gritty sometimes.

I recently found out about condensed milk buttercream. Which is essentially just a buttercream that replaces the sugar with condensed milk instead, so this is what I did here. 

Can I replace the freeze dried raspberry powder? 

To make the icing raspberry flavoured, I added freeze dried raspberry powder. Personally, I think using freeze dried fruit powders are the best way to add flavour to icings. I get mine from  Amazon, from a brand called ‘Honeyberry’.

If you want to use something else, I would just add some raspberry jam into the icing instead.

I don’t recommend just adding crushed raspberries. Cream cheese icing is quite soft so you don’t really want to add more liquid to it!  

Pistachio and Raspberry Cupcakes

Pistachio and Raspberry Cupcakes

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Makes: 14

  • For the cupcakes:
  • 125g softened unsalted butter
    (margarine works too)

  • 125ml vegetable oil

  • 250g granulated sugar

  • 2 teaspoon vanilla extract

  • 4 eggs

  • 250g self-raising flour

  • 60ml milk

  • 150g crushed pistachios

  • Some green food colouring (optional)

  • For the icing:
  • 300g unsalted butter (at room temperature)

  • 375g condensed milk

  • 1 teaspoon vanilla extract

  • 225g cream cheese (at room temperature)

  • 3 tablespoons freeze dried raspberry powder


  • Making the cupcakes:
  • Start by pre-heating your oven to 180c/350f and also add your cupcake cases into your tins.
  • Add the butter, oil, sugar and vanilla into a large bowl. Beat these together on medium-high speed for 5 minutes. If you are doing this by hand, just whisk this for as long as you can, it is ok if you don't do the full 5 minutes.
  • Add in 2 of the eggs, mix these in then mix in the remaining 2 eggs.
  • Mix in the flour and milk just until you get a smooth batter, then fold in the crushed pistachios. If you want to add some food colouring, add it in at this point too.
  • Fill your cupcake cases 3/4 of the way full with this batter, then bake them for around 20-25 minutes, or until a toothpick inserted into the centre of them comes out clean.
  • Leave these to cool completely.
  • Making the icing:
  • Add the butter into a bowl and beat this for about a minute. You should see it lighten in colour.
  • Add in the condensed milk in 3 parts, mixing in between each part
  • Now add the vanilla and cream cheese. Just mix this until the mixture is smooth, you don't want to whip this for too long.
  • Finally, mix in the raspberry powder
  • Pipe this onto the cooled cupcakes using a large star tip and decorate however you want. I just sprinkled some more crushed pistachios on top. Enjoy!

Video Tutorial


pistachio and raspberry cupcakes 😩

♬ Soul Food - Ruck P