Pistachio With Raspberry Cupcakes

1. 1

   Preheat oven to 375 degrees.

2. 2

   Line standard muffin tins with paper liners.

3. 3

   Process whole pistachios, sugar, and salt in a food processor until finely ground.

4. 4

   Add butter, vanilla, and eggs, and process until smooth.

5. 5

   Add flour, and pulse until just combined.

6. 6

   Divide batter among muffin cups, filling each halfway.

7. 7

   Sprinkle with raspberries and slivered or chopped pistachios.

8. 8

   Bake until firm and pulling away from liners, about 28 minutes.

9. 9

   Let cool in tins on wire racks.

10. 10

    Cupcakes will keep, covered, for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.