Pistachio Raspberry Cupcakes

I'll just start off by saying these are my absolute favorite cupcakes. And I've had my fair share of cupcakes over the years, we tend to make a habit out of planning trips around good places to eat. The cake is moist, buttery, sweet, and all around delicious and then you'll get a bite with a juicy raspberry and the silky cream cheese frosting and that puts it right over the edge it pure bliss.

Another reason these are so delicious is because they are a luxury. I don't make them very often because unfortunately they are a bit costly (both pistachios and raspberries are fairly expensive in terms of baking ingredients, but when raspberries are in season it's easier to get them on sale). Also, if you buy the pistachios at wholesale at places such as Costo or BJs they are less expensive too. 

   

This is a Martha Stewart recipe, which I like to pair with a cream cheese frosting 

• 
  
• 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped 
• 1 1/2 cups sugar
• 1 teaspoon salt
• 4 ounces (1 stick) unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 2 cups fresh raspberries

1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined. 
   Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Yields about 15-18 depending on the size. 
   Cream Cheese Frosting 
   • 8 ounces cream cheese, room temperature
   • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
   • 1 cup confectioners' sugar
   • 1 teaspoon pure vanilla extract
   
   
   Cream the butter and cream cheese with a mixer. Add sugar a little at a time, mix until smooth. Add vanilla and stir to combine. 
   
   
   *I halved the recipe for the frosting when making the cupcakes because I only had one package of cream cheese and it provided plenty of frosting to spread of thin layer of frosting on the cupcakes. I don't like too much frosting on mine since the cupcakes themselves are already pretty sweet.