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Pistachio Cupcakes with Raspberry Buttercream for Keenan Farms Pistachios

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Easy and delicious, sweet and a touch savory. This Pistachio cupcake pairs perfectly with a fresh raspberry buttercream.
Course Dessert
Keyword Buttercream, Cupcake, Cupcakes, Fresh, Keenan Farms, Pistachio, Raspberry, Spring
Prep Time 15 mins
Cook Time 18 mins
Cooling Time 30 mins
Total Time 1 hr 3 mins
Servings 12
Author Rachel Dunston


  • Food Processor
  • Stand Mixer
  • Sift


  • 2 cups shelled pistachios unsalted
  • 2.5 cups cake flour sifted
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1.5 sticks salted butter at room temperature
  • 1.75 cup granulated sugar
  • 5 egg whites at room tempurature
  • 1/2 cup whole fat greek yogurt at room temperature
  • 2 teaspoons of vanilla bean paste or vanilla extract
  • 1 cup whole milk at room temperature


  • First, you will want to grind up about two cups of raw, unsalted and shelled, pistachios. Pulse them in a food processor until you have a fine crumb. Some pieces will be bigger than others, but that is okay if you ask me. It adds texture, and I like a few bigger crumbs in the cake batter. This should yield 1 & 1/2 cups of crumb with a little extra for garnishing later.
  • Set your oven to preheat at 350 degrees.
  • In a large mixing bowl (not your stand mixer bowl) sift 2 & 1/2 cups of cake flour. Measure by spooning and leveling, then sift. Next add salt, baking soda and baking powder and whisk together until combined. Set aside.
  • In a standing mixer bowl, cream butter and sugar until light and fluffy. Add room temperature egg whites, one at a time until each is incorporated. Add vanilla extract. No almond extract in this recipe. Add in room temperature greek yogurt.
  • Measure out your whole milk. If you want to dissolve a couple of drops of light green food coloring into your milk, I won’t judge you. I like color, but this step is totally optional.
  • Alternate adding dry ingredients and milk to the sugar/egg mixture with your speed on low. Do not over mix. When just combined, take the bowl off of your mixer and fold in the pistachio crumbs.
  • Fill lined cupcake cavities 2/3 of the way. I recommend only baking one sheet of cupcakes at a time, per oven. If your oven does not cook evenly you can gently rotate the cupcakes halfway through the bake. But gently. Gently, and super fast so you don’t lose too much heat. I know, it is hard. You have to really want to do this step, but skipping it is usually just fine too.
  • Bake for 18-22 min, depending on your oven. They are done when the top springs back to a light touch and a toothpick comes out clean. Cool completely before frosting.


Side Note: Before we get to the frosting, lets talk about all these “room temperature” requirements. When baking, all of your ingredients should be room temperature. This allows things to combine totally, and cook evenly. You can cheat a little with butter by microwaving it in very short intervals. You only want to be able to leave a finger print in the butter through the paper. Microwave at 5 second intervals to avoid going too far. No runny butter allowed. For milk, eggs and yogurt you can cheat by adding closed containers to a sink or bowl of warm to hot water in order to speed the process. I don’t recommend microwaving milk. It often goes sour. Yes, that was a pun. You’re welcome.