Each cupcake gets half its batter, a teaspoon of seedless raspberry preserves, and then the rest of the batter over it, so the jam bakes into a pocket in the centre.
Pistachio shows up three ways: finely ground in the batter, as paste in the buttercream, and chopped on top. These cupcakes contain tree nuts.
Ingredient Notes
- Finely ground pistachios
- Half a cup in the batter. Pistachios are a tree nut, so these are not suitable for anyone with a tree-nut allergy.
- Seedless raspberry preserves
- A third of a cup, about a teaspoon per cupcake, spooned between two layers of batter.
- Pistachio paste
- Two tablespoons beaten into the buttercream with the butter, powdered sugar and milk.
Building One Cupcake
Every cup in the pan is filled the same way, from the liner up.
What goes into one cupcake
Bottom batter
Half of that cup's share of the pistachio batter.
Raspberry centre
About 1 tsp seedless raspberry preserves in the middle.
Top batter
The rest of the batter, covering the preserves.
Buttercream
Piped once the baked cupcake is completely cool.
Pistachios and a raspberry
Chopped pistachios scattered over the frosting and one fresh raspberry on top.
Twelve cupcakes from one 12-cup pan.
How to Make It
Oven to 350°F, muffin pan lined
Heat the oven to 350°F and line a 12-cup muffin pan.
Pistachio batter mixed
Whisk the flour, ground pistachios, baking powder and salt. Cream the butter and sugar, beat in the eggs and vanilla, then add the dry mixture alternately with the milk.
Half the batter, preserves, the rest of the batter
Divide half the batter among the cups, add about 1 tsp raspberry preserves to each, and cover with the remaining batter.
Baked 18 to 20 minutes, cooled completely
Bake 18 to 20 minutes, until the tops spring back and a tester comes out without wet batter, then cool completely.
Pistachio buttercream, nuts and a raspberry
Beat the frosting ingredients until fluffy, pipe onto the cupcakes, and finish each with chopped pistachios and a fresh raspberry.
Why This Recipe Works
- Replacing part of the flour with finely ground pistachios gives the crumb its pale green colour and nutty flavour.
- Covering the preserves with batter keeps the jam in the middle instead of letting it scorch on the surface.
- Seedless preserves bake into a smooth pocket without seeds in the crumb.
- A spoonful of pistachio paste flavours and tints the buttercream without thinning it.
Success Tips
- Keep the preserves to a teaspoon each; more can sink to the paper and stick.
- Test the crumb beside the jam pocket, since jam on the tester is not wet batter.
- Frost only once the cupcakes are completely cool or the buttercream will slide.
Frequently Asked Questions
Do these contain nuts?
Yes. Pistachios are in the batter, the frosting and the topping. They are a tree-nut allergen.
Is the raspberry baked in or on top?
Both: preserves bake inside each cupcake, and a fresh raspberry goes on the frosting.
How do I know they are baked?
The tops spring back when pressed and a tester comes out without wet batter.
Serving Ideas
Serve on a platter with the fresh raspberry on each swirl of green buttercream; cutting or biting one open shows the red centre.
