Pistachio and raspberry cupcake with Chantilly cream


Pistachio and Raspberry Cupcake
Serves 12
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. For 12 cupcakes
  2. 1 stick butter
  3. ½ cup sugar
  4. 2 eggs (large)
  5. 1 teaspoon vanilla
  6. 1 + ¼ cake flour
  7. 1 teaspoon baking powder
  8. ½ cup pistachios, chopped
  9. Chantilly Cream
  10. 1 + ¼ cup heavy cream
  11. 1/3 cup powdered sugar
  12. Pistachios
  13. 12 raspberries
  1. For the cupcakes
  2. Preheat oven to 350 F degrees and place the paper cups in the cupcake-baking pan.
  3. Whisk butter with sugar.
  4. Add the eggs one by one and merge with vanilla
  5. Sift the flour with baking powder in the dough
  6. With a spatula, gently add the finely chopped pistachios
  7. Fill about 12 paper cups and bake in preheated oven for 15-20 minutes.
  8. Leave them to cool
Miss Cocò Cupcake /
Ok, I know that this is not a new recipe and that it has already been done in the past, but the combination of pistachios and raspberries in a cupcake has open me an entire new world of flavors and pairings. I wanted my first recipe with pistachios to reflect exactly my style and culinary vision, which is based on two dominant features: minimalism and personality. The addition of Chantilly cream was a good start but I felt like something was missing. As you guys already know by now I couldn’t live without raspberries (you can find more recipes containing this wonderful ingredient here and here), and adding just a few of those in the recipe made a huge difference! I wasn’t expecting much to be honest but I’ve been completely blown away by how good this two ingredients taste together and I will definitely prepare more super-fast and easy recipes with pistachios and raspberries in the future. Before I continue this post, I want to send a big thank you to American Pistachio Growers for making this recipe possible.

Now here’s all you need to now to prepare this fantastic recipe.












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