The raspberry-pistachio flavor combination is a classic and it gets a great update in this vanilla cupcakes with raspberry filling and pistachio whipped cream recipe. I recently discovered pistachio powder (Where has this been all my life?) This finely ground pistachio flavored powder is terrific in all kinds of things but pistachio whipped cream was the first place I tried it. Oh boy, it is a winner. Once you make a batch of this, I have no doubt you’ll be using it for all kinds of things. There was a big dollop on my coffee this morning… yummo. If you fall in love with it like I did, be sure to try my Chocolate Dipped Pistachio Macaroons. This is a cookie like no other!
But I digress…this post is about these amazing cupcakes. I turned this basic vanilla cupcake recipe into something special by filling it with a high quality, raspberry jam and then topping the cupcake with my pistachio whipped cream, some chopped nuts and one perfect raspberry. So beautiful to look at and even better to eat. You are going to want to give this one a try.
How to make my Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Start by making your cupcakes Preheat your oven to 350 Degrees F. Place your rack in the middle of the oven and line a 12-cup muffin tin with cupcake liners.
Now, in a bowl, whisk together the flour, baking powder and salt. In another bowl, beat the eggs and sugar with a hand mixer until light and frothy. While beating, gradually pour in the melted utter and then the vanilla.
Note: I just put the butter in a small microwave safe dish and melt in the microwave for about 15 seconds.
Continue mixing and gradually add in half of the flour mixture. Then add the milk, and finally the rest of the flour. Beat until smooth. Then, simply pour into the prepared cupcake molds. Bake about 18 – 20 minutes.
Use the old toothpick testing method: insert a toothpick in the middle of the cupcake and if it comes out clean, your cupcakes are done. If the toothpick is wet or has crumbs on it, let it bake another couple of minutes and test again.
Remove the cupcakes from the oven and let them sit on a rack to cool 10 minutes, then remove from pan and let cool completely.
While the cupcakes cool, pull together your ingredients for the filling and toppings.
I like to use a good quality raspberry jam or preserves like Bonne Maman for the filling. But feel free to use your favorite and/or use a different flavor. Strawberry would be fabulous. Spoon the jam or preserves into a piping bag with a plain tip.
Next, chop up some pistachios to sprinkle on top and rinse 12 perfect raspberries to add to the top of the cupcakes.
If you haven’t already, make the pistachio whipped cream.
You are now ready to assemble your cupcakes. Simply insert the plain tip of the piping bag with jam into the top of each cupcake and squeeze about one teaspoon into each cupcake. You’ll feel the cupcake get a little heavier. Once all the cupcakes have been filled, it is time to decorate them.
I like to place big dollops of the whipped cream right on top of each cupcake, sprinkle with the chopped pistachios and finish with one perfect raspberry. How beautiful are these?
Serve on a platter and enjoy.
Did you like this recipe? Please leave a rating and comment below. Did you try something different like a different nut or flavored jam? Let me know, I’d love to hear from you.
If you like cupcakes, try my Limequat Cupcakes with Whipped Cream and my everyday Lemon Cupcakes With Lemon Frosting
If pistachios make you happy, be sure to try these recipes:
The Best Pistachio Ice Cream recipe
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 Cups All-purpose flour
- 1 1/2 Tsp. Baking powder
- 1/4 Tsp. Salt
- 2 Lg. Eggs, at room temperature
- 2/3 Cup Sugar
- 1 1/2 Sticks unsalted butter, melted
- 2 Tsps. Pure vanilla extract or paste
- 1/2 Cup Milk
- 1 Cup Pistachio Whipped Cream
- 4 – 6 Tbsp. Raspberry Jam
- 1/4 Cup Pistachios, melted chopped
- 12 Fresh raspberries
Instructions
- Preheat the oven to 350 degrees and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and frothy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
- While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture. Divide the batter evenly among the 12 muffin cups.
- Bake until a toothpick inserted into the center of the cupcakes comes out clean. Bake about 18 to 20 minutes and rotating the pan once. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely – another 10 minutes.
- Place the raspberry jam into a piping bag. Insert the plain tip into the center of the cupcake and gently push in. Squeeze the bag until the cupcake feels full (about 1 teaspoon per cupcake… more if you like!).
- Prepare the pistachio whipped cream per instructions on recipe. Dollop big tablespoons of the cream on top of each cupcake. Sprinkle with the chopped pistachios and top with one perfect raspberry. Dig in!
