CA GROWN Blog
Discover. Learn. Connect.
Our Best Pistachio Desserts with Raspberries
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
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!
Share your favorite pistachio desserts with us by snapping a pic and tagging us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspo!
Pistachio Cupcakes with Raspberry Buttercream
- 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.
More Raspberry + Pistachio Desserts to Try
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!
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.
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.
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.