Our Best Pistachio Desserts with Raspberries


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Our Best Pistachio Desserts with Raspberries

December 5, 2023
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Our Best Pistachio Desserts with Raspberries

Indulging in pistachio desserts tantalizes the taste buds with every blissful bite. The distinct, rich flavor of pistachios has a subtle nuttiness and underlying sweetness.

Whether it’s the creamy texture of rice pudding, a shatteringly crisp pistachio pavlova, or delightfully delicious pistachio cupcakes with raspberry buttercream (recipe below), each confection showcases the versatility of this vibrant nut. We love the bright pop of color that comes from the pistachio nut itself too. The combination of textures and sweet and nutty notes really dance on the palate.

The Best Pistachios Come from California

Pistachios on a tree.

Did you know that most pistachio flavored things are actually flavored with almond extract? Not here friends, not today or ever. We love California pistachio growers like Keenan Farms, a family owned pistachio grower and processor. They are the longest operating California pistachio processor! You probably won’t be surprised when we tell you that approximately 99 percent of U.S. pistachios are produced in California.

We think you’ll love this delicious pistachio dessert from our friend Rachel Dunston. These Pistachio Cupcakes are easy to make and so and delicious — sweet and a touch savory. They pair perfectly with a fresh raspberry buttercream. Rachel uses Keenan Farms nuts, but you can choose any pistachios from California!

platter of raspberry pistachio cupcakes with flowers and nuts

Share your favorite pistachio desserts with us by snapping a pic and tagging us on social using #CAGROWN. 

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pistachio raspberry cupcakes

Pistachio Cupcakes with Raspberry Buttercream

Rachel Dunston
We think you'll love this delicious pistachio dessert! These Pistachio Cupcakes are easy to make and so and delicious — sweet and a touch savory. They pair perfectly with a fresh raspberry buttercream.
4.34 from 6 votes
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 665 kcal


  • food processor
  • Stand mixer
  • 2 muffin pans


  • 2 cups shelled pistachios unsalted
  • 2 1/2 cups cake flour sifted
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup salted butter at room temperature
  • 1 3/4 cup granulated sugar
  • 5 egg whites at room temperature
  • 1/2 cup whole-fat Greek yogurt at room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup whole milk at room temperature

For the Raspberry Buttercream

  • 1 cup salted butter  room temperature
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon fresh lemon juice
  • 1 pint fresh raspberries
  • 1 tablespoon whole milk if needed to thin frosting


  • First, you will want to grind up about two cups of raw, unsalted and shelled, pistachios. Pulse them in a food processor until you have a fine crumb. Some pieces will be bigger than others, but that is okay if you ask me. It adds texture, and I like a few bigger crumbs in the cake batter. This should yield 1 & 1/2 cups of crumb with a little extra for garnishing later.
  • Set your oven to preheat at 350°F (175°C). Line two standard muffin pans with paper liners or spray with cooking spray.
  • In a large mixing bowl (not your stand mixer bowl) sift 2 & 1/2 cups of cake flour. Measure by spooning and leveling, then sift. Next add salt, baking soda and baking powder and whisk together until combined. Set aside.
  • In a standing mixer bowl, cream butter and sugar until light and fluffy. Add room temperature egg whites, one at a time until each is incorporated. Add vanilla extract. No almond extract in this recipe. Add in room temperature greek yogurt.
  • Measure out your whole milk. If you want to dissolve a couple of drops of light green food coloring into your milk, I won’t judge you. I like color, but this step is totally optional.
  • Alternate adding dry ingredients and milk to the sugar/egg mixture with your speed on low. Do not over mix. When just combined, take the bowl off of your mixer and fold in the pistachio crumbs.
  • Fill lined cupcake cavities 2/3 of the way. I recommend only baking one sheet of cupcakes at a time, per oven. If your oven does not cook evenly you can gently rotate the cupcakes halfway through the bake. But gently. Gently, and super fast so you don’t lose too much heat. I know, it is hard. You have to really want to do this step, but skipping it is usually just fine too.
  • Bake for 18-22 min, depending on your oven. They are done when the top springs back to a light touch and a toothpick comes out clean. Cool completely before frosting.

For the Buttercream

  • In a stand mixer, beat room-temperature butter until creamy.
  • On low, slowly add powdered sugar. Make sure to do this on low or you will be wearing, and inhaling a your sugar.
  • Then break up berries by hand and drop them into the mixer while it runs on low. This will flavor and color the frosting. Just remember to use a large opening piping tip when frosting because the seeds can clog small tips
  • When cupcakes are totally and completely cooled, frost. Add whole and/or crushed pistachios for garnish, as well as some whole raspberries.


Side Note: Before we get to the frosting, lets talk about all these “room temperature” requirements. When baking, all of your ingredients should be room temperature. This allows things to combine totally, and cook evenly. You can cheat a little with butter by microwaving it in very short intervals. You only want to be able to leave a finger print in the butter through the paper. Microwave at 5 second intervals to avoid going too far. No runny butter allowed. For milk, eggs and yogurt you can cheat by adding closed containers to a sink or bowl of warm to hot water in order to speed the process. I don’t recommend microwaving milk. It often goes sour. Yes, that was a pun. You’re welcome.


Serving: 1cupcakeCalories: 665kcalCarbohydrates: 101gProtein: 11gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 44mgSodium: 467mgPotassium: 364mgFiber: 5gSugar: 74gVitamin A: 576IUVitamin C: 11mgCalcium: 117mgIron: 1mg
Keyword Pistachio cupcakes, pistachio cupcakes with raspberry buttercream, pistachio dessert, raspberry buttercream
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

More Raspberry + Pistachio Desserts to Try

Close up of a bowl of Pistachio Wild Rice Pudding topped with fresh raspberries and toasted almonds. This easy recipe for rice pudding is simple to make and good for you too.

An Easy Recipe for Rice Pudding with Wild Rice and Pistachio

This easy recipe for rice pudding is uses creamy homemade pistachio milk and wild rice. Free of refined sugars, this rice pudding has a flavor profile that is pleasantly nutty and rich without being cloyingly sweet!

Raspberry Mascarpone Tart with Pistachio Crust

This beautiful gluten-free raspberry tart from G Free Foodie features a toasted pistachio crust, a creamy mascarpone layer, and gorgeous glazed berries. It’s the perfect treat! Not only is it delicious, but it’s also pretty enough to impress guests.

raspberry pistachio tart
Pistachio Cardamom Raspberry Financier Cake

Pistachio, Cardamom, and Raspberry Financier Cake

This cake from Food & Wine is a modern twist on the classic French pastry, the financier, which is traditionally small almond cakes. Pistachio takes the place of the almond meal and it’s baked as one larger cake, studded with sweet tart raspberries.

Raspberry Pistachio Eton Mess

This Raspberry Pistachio Eton Mess from Baker’s Royal is fancier with edible flowers. If you’ve never made or had this, an eton mess is an impressive looking dessert that is so easy to make.

raspberry pistachio eton mess
Pistachio Raspberry cake

Pistachio Raspberry Cake

This Pistachio Raspberry Cake from Pies & Tacos is made of layers of moist Pistachio cake, with Raspberry Jam and Pistachio Ganache as fillings, topped with Pistachio Buttercream.

Raspberry White Chocolate Tart with Pistachio Crust

This beautiful Raspberry White Chocolate Tart from Bakes by Brown Sugar is full of a delightful white chocolate lemon pastry cream in a pistachio crust and topped with fresh raspberries.

Raspberry tart with pistachio crust on a white porcelain pedestal
raspberry peach muffins in a stack of three

Raspberry Peach Orange Blossom Muffins

Biting into these Orange Blossom Muffins studded with smashed raspberries and peach bits is like wrapping your arms around June, July, August and never letting go. Topped with a dollop of whipped cream we think you could easily serve these for dessert. You’ll love this recipe from Displaced Housewife.

Pistachio Lemon Olive Oil Cake

This Pistachio Lemon Olive Oil Cake from Yes to Yolks has finely ground pistachios and lots of fresh lemon juice and zest. The combination of the olive oil, buttery pistachios, and bright lemon is crazy good.

Pistachio Lemon Olive Oil Cake
Raspberry pistachio pavlovas on a baking sheet

Raspberry Pistachio Pavlovas

These Raspberry Pistachio Pavlovas from Kumquat Blog are a fluffy cloud of sweet meringue topped with sugared whipped cream and berries. There’s no way to go wrong… both in procedure or flavor.

Berry Chèvre Cheesecake Squares with Gluten-Free Pistachio Crust

The pistachios in these Berry Chevre Cheesecake Squares from Bojon Gourmet bake into a buttery-salty shortbread that is the perfect foil for tangy cheese topping and sweet-tart raspberries. Vanilla bean and lemon zest give these tiny sweets a big, bold cheesecake flavor.

chevre cheesecake squares with pistachio crust topped with fresh berries

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