Raspberry Pistachio Cupcakes With Chocolate Glaze

Quick Summary: These raspberry pistachio cupcakes are made from scratch with real pistachio paste, topped with fresh raspberries, and finished with a matcha chocolate glaze. Fluffy, nutty, and freezer-friendly, they take about 1 hour 45 minutes and make 12 cupcakes.

What are raspberry pistachio cupcakes?

Raspberry pistachio cupcakes are small, tender cakes built on a light, French-style pistachio batter rather than a boxed mix. The nutty base pairs with the tartness of raspberries, a classic flavor combination in French pastry.

What sets this version apart is the finish: instead of a piped buttercream, each cake is dipped in a green matcha chocolate glaze, which gives a smooth shell and a color that suits spring and holiday tables. The result sits somewhere between a bakery cupcake and a petit gateau.

What is pistachio paste?

One ingredient in the pistachio cupcake recipe might be uncommon to you. It is a pistachio paste. It is a creamy paste made of roasted pistachios and some oil (pistachio or canola oil) to reach smoothness.

There are many homemade pistachio recipes online, but my go-to is the pistachio paste from the American Almond Products Company of Brooklyn, New York.  

Pistachio paste brings moisture and an additional nutty flavor to cupcakes. However, if you don't have pistachio paste, you can still make these pistachio cupcakes.

Follow the pistachio cupcakes recipe below, omit the pistachio paste, add 180 g of milk (instead of 80 g in the recipe), and replace ⅓ of the flour with ground pistachios.

Why you'll love this recipe

1. Moist, fluffy texture. This easy pistachio cupcake recipe gives soft, tender cupcakes every time.
2. Made from scratch. These cupcakes use no cake mix and no pistachio pudding.
3. Pistachio and raspberry pairing. Fresh raspberries nicely balance the nutty pistachio flavor.
4. Matcha chocolate glaze. The matcha-flavored chocolate glaze adds a green color, chocolate taste, and an easy decoration.
5. Freezer-friendly. Freeze the assembled (unglazed) cupcakes ahead, then glaze and thaw for 2 hours before serving.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Icing sugar: make it at home with a coffee grinder or use store-bought powdered sugar.

• Flour: use all-purpose flour.

• Salt: it enhances the flavors of pistachio

• Baking powder: it is used as a leavening agent.

• Milk: use whole or low-fat milk.

• Pistachio paste: use store-bought pistachio paste or make it yourself. Please read about pistachio paste substitutes above.

• Butter: use unsalted, softened butter. Transfer it to a countertop 1 to 2 hours before you start.

• Eggs: the recipe calls for whole eggs and egg whites. Separate egg whites from the yolks while the eggs are chilled. Use an egg separator if desired.

• Fresh raspberries: they are the stars of these raspberry pistachio cupcakes, bringing color and a tangy taste.

• Raspberry preserves: use seedless raspberry preserves or pass your favorite raspberry jam/preserves through a mini strainer.

• White chocolate: use Lindt white chocolate or Callebaut white chocolate.

• Grapeseed oil: it is the most neutral oil used to make white chocolate Ferrero Rocher glaze.

• Pistachios: use untoasted pistachios for a more intense color, or toasted pistachios to improve the taste. The choice is yours.

• Matcha green tea powder: it works as a natural green coloring agent.

Equipment

You need only a few basic tools to make these pistachio cupcakes:

• muffin pan
• electric mixer or stand mixer
• fine-mesh sieve
• saucepan
• mixing bowls
• serrated knife
• microwave-safe bowl

How to make raspberry pistachio cupcakes

Step 1. Preheat the oven to 340°F (170°C). To make the cupcake batter, sift the powdered (icing) sugar, flour, salt, and baking powder in a bowl.

Step 2. Heat the milk in a saucepan until about 104°F (40°C) (or warm to the touch), then set aside.

Step 3. Using an electric or stand mixer, beat the butter until creamy (photo 1). Add sifted dry mixture and mix well (photo 2).

Step 4. Gradually add a whole egg, egg whites (not mounted!) (photo 3), pistachio paste, and warm milk (photo 4). Mix everything to combine (do not overmix!)

Step 5. Butter a muffin pan. Pour/spoon about 2.5 oz (70 g) of the batter into cavities, filling only ⅔ full (photo 5). Bake for 30 minutes (photo 6).

Step 6. Remove cupcakes from the oven and let cool for at least 30 minutes before assembling.

Step 7. To assemble cupcakes, even the top of each cupcake with a serrated knife.

Step 8. Pour about one teaspoon of raspberry preserves on top and arrange fresh raspberries (photos 7-8).

Step 9. Freeze the assembled cupcakes for 2 to 3 hours.

Step 10. To make the chocolate glaze, melt the white chocolate in the microwave (see the post on how to melt chocolate for the chocolate mousse), add grapeseed oil and matcha green tea powder, and mix.

Add chopped pistachios (photo 9) and mix again (photo 10).

Let the chocolate glaze cool to 80°F (27°C) ( warm to the touch).

Step 11. Dip frozen cupcakes into the glaze (photos 11-12) and let the chocolate set at room temperature.

Expert tips

1. Use room-temperature ingredients to get an evenly textured batter.
2. While the pistachio paste gives the batter a light green color, feel free to add 1 to 2 drops of green food coloring to brighten the cupcakes' green color.
3. Purchase seedless raspberry preserves or pass your favorite raspberry jam/preserves through a mini strainer.

Recipe variations

You can adapt these raspberry pistachio cupcakes in a few ways:

• No pistachio paste: omit it, use 180 g of milk instead of 80 g, and replace ⅓ of the flour with ground pistachios.
• Raspberry filling: core each cupcake and pipe in seedless raspberry jam before adding the glaze for a fruit-filled center.
• Cream cheese or buttercream: swap the chocolate glaze for cream cheese frosting or pistachio buttercream if you prefer a piped top.
• Brighter green: add 1 to 2 drops of green food coloring to the batter for a more vivid color.
• Other berries: use blackberries or blueberries in place of raspberries.

Storing & freezing

Store the finished pistachio cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving so the glaze softens.

To freeze, assemble the cupcakes with raspberries but leave them unglazed, then freeze for up to 2 to 3 months. Dip the frozen cupcakes in the chocolate glaze and let them thaw at room temperature for about 2 hours before serving.

Recipe FAQ

What is pistachio paste, and where do you buy it?
Pistachio paste is a creamy paste of roasted pistachios blended with a little oil. Look for store-bought pistachio paste in specialty baking shops or online.

Can you make these pistachio cupcakes without pistachio paste?
Yes. Omit the paste, use 180 g of milk instead of 80 g, and replace ⅓ of the flour with ground pistachios.

Can you use pistachio pudding mix instead?
This recipe is made from scratch without pudding mix. Real pistachio paste gives a truer nutty flavor and natural color.

Can you frost these cupcakes instead of glazing them?
Yes. Swap the matcha chocolate glaze for cream cheese frosting or pistachio buttercream if you prefer a piped top.

How do you get a brighter green color?
The pistachio paste gives a light green tint. For a more vivid color, add 1 to 2 drops of green food coloring to the batter.

Can you use frozen raspberries?
Fresh raspberries hold their shape best on top. If you only have frozen ones, thaw and drain them well, or use them in a raspberry filling instead.

Can you make pistachio cupcakes in advance?
Yes. Keep them in an airtight container in the refrigerator for up to 3 days, or freeze the unglazed cupcakes for up to 2 to 3 months.

How many calories are in a pistachio cupcake?
Each cupcake has about 591 calories.

Love pistachio desserts? Try these next!

• Pistachio Dacquoise With Strawberries
• Traditional Pistachio Financier
• Raspberry Pistachio Roulade
• Browse all the Cake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe for the cupcake batter was adapted from Christophe Michalak's book, "L'ultim cake book". The full recipe was originally published on March 06, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.