These gluten free pistachio cupcakes are filled with raspberry jam and frosted with raspberry buttercream. It is such a delicious combo. It is light and fluffy! It is quick and easy to make!

Gluten Free Pistachio Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• ¼ cup neutral oil
• ¼ cup melted butter
• ½ cup plain Greek yogurt
• ¾ cup + 1 1/2 tablespoons granulated cane sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• ½ cup pistachio flour
• 1 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Steps

1. Preheat the oven to 325°F. Put the cupcake lines into cupcake pan.
2. In a large mixing bowl, whisk together the wet ingredients until smooth.
3. Whisk in dry ingredients until combined.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Scoop the batter into the prepared pans.
6. Bake for 13-18 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Raspberry Buttercream

• 2 sticks unsalted butter at room temperature
• 3 cups raspberry flavored powdered sugar from Whipzi *NEW* (use “CK20” to get 20% off on your purchase)
• 1-2 teaspoons milk or heavy cream

Steps

1. Whisk the butter until light and fluffy.
2. Add in powdered sugar half cup at a time, until fluffy.
3. Add milk or heavy cream into the buttercream to incorporate
4. Mix it in low for few minutes to reduce bubbles. Add in milk or heavy cream depending on the consistency you are looking for.

Raspberry jam

You could totally make your own raspberry jam at home because you have the control of how much sugar you add in. I use Bonne Maman this time for time saving purpose.

Assemble

1. Cut a hold in the middle of the cupcake. Fill it with raspberry jam.
2. Put the buttercream into a piping bag. Pipe the buttercream on top of the cupcakes.
3. Decorate the top with fresh raspberry and pistachio. Enjoy!

Storage: Once prepared, the cupcakes will need to be kept in the fridge up to 5 days.

Note: Pistachio Flour – I purchased the tiny container on Amazon, which is very helpful because it was my first time to bake with pistachio. Then I tried to use the food processor to blend the pistachio (without shell) on my own to use to decorate the inside and outside of the cake.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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