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Pistachio Cupcakes With Raspberries

Pistachio cupcakes glazed with green chocolate glaze on a stone board.

5 from 10 reviews

Topped with fresh raspberries and glazed with chocolate, these delicious pistachio cupcakes are fantastic for green holidays, birthday parties, and whenever you feel like eating a pistachio dessert.  



For the cupcake batter:

  • 1 2/3 cups + 4 tablespoons (240 g) powdered (icing) sugar
  • 1 /23 cups + 4 tablespoons (240 g) flour
  • 1 pinch of salt 
  • 1 teaspoon baking powder
  • 1/3 cup (80 g) milk
  • 3.5 oz. (100 g) pistachio paste
  • 8 oz. (230 g) butter, softened
  • 1 whole large egg (50 g) whole eggs
  • 4 tablespoons (60 g) egg whites (see note #2)

For the decoration:

  • 18 oz. (510 g) fresh raspberries
  • 3.5 oz. (100 g) seedless raspberry preserves

For the chocolate glaze:

  • 10. 5 oz. (300 g) white chocolate
  • 10 teaspoons (45 g) grapeseed oil
  • 2.6 oz. (75 g) chopped pistachios
  • 1 teaspoon matcha green tea powder

* If needed, please refer to Baking Conversion Charts.


  1. Preheat oven to 340 F/170 C. To make the cupcake batter, sift the powdered (icing) sugar, flour, salt, and baking powder in a bowl. Heat milk in a saucepan till about 104 F/40 C (or warm to touch) and set aside.

  2. Using an electric or stand mixer, beat butter until it becomes creamy. Add sifted dry mixture and mix well. Gradually add a whole egg, egg whites (not mounted!), pistachio paste, and warm milk. Mix everything just to combine (do not overmix!)

  3. Butter a muffin pan. Pour/spoon about 2.5 oz. (70 g) of the batter into cavities - fill only 2/3 full. Bake for 30 minutes. Remove cupcakes from the oven and let cool for at least 30 minutes before assembling.

  4. To assemble cupcakes, even top of each cupcake with a serrated knife. Pour about one teaspoon of raspberry preserves on top and arrange fresh raspberries. Freeze the assembled cupcakes for 2 to 3 hours.

  5. To make the chocolate glaze, melt white chocolate in a microwave, add grapeseed oil, matcha green tea powder, and mix. Add chopped pistachios, and mix again. Let the chocolate glaze cool down to 80 F/27 C ( warm to the touch). Dip frozen cupcakes into the glaze and let the chocolate set at room temperature.


  1. Use room temperature ingredients that allow getting evenly textured batter.
  2. 60 g egg whites approximately equal to two raw fresh egg whites from medium size chicken eggs.
  3. While the pistachio paste gives a light green color to the batter, feel free to add 1 to 2 drops of green food coloring to brighten the cupcakes' green color.
  4. Purchase seedless raspberry preserves or pass your favorite raspberry jam/preserves through a mini strainer.
  5. Store these cupcakes in an airtight container and keep them in the fridge for up to 3 days. 


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