Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
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Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream

Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream

Turn basic vanilla cupcakes into something special with a raspberry filling, pistachio whipped cream, some nuts and a raspberry on top. So good.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine General
Servings 12 Served
Calories 141 cal

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!

Nutrition

Calories: 141calCarbohydrates: 32gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 81mgPotassium: 43mgFiber: 1gSugar: 18gVitamin A: 17IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword cupcakes, dessert
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