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Pistachio Cupcakes with Raspberries

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Recipe photo courtesy of Con Poulos

No occasion is necessary to bake these simple yet surprising cupcakes.

Source: Martha Stewart Living, February 2009
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Ingredients

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How would you rate this recipe?
55
  • a_kat
    23 FEB, 2011
    Delicious cupcakes, except they were too sweet. Next time I will make with 1 cup sugar instead of 1 and 1/2.
    Reply
  • jmasseau
    24 JUL, 2009
    Topped them with lemon-mascarpone frosting. Fantastic.
    Reply
  • lillygh
    18 JUN, 2009
    One of the easiest, best cupcakes I every made! Definitely a hit and especially good for afternoon tea or breakfast.
    Reply
  • nrazo
    22 APR, 2009
    They look absolutely beautiful! I can't wait to try this recipe : )
    Reply
  • anaorrantia
    7 MAR, 2009
    FANTASTIC RECIPE. I loved them and everybody did too. Sugar was perfect for me
    Reply
  • mstjohn91
    4 MAR, 2009
    I loved these and plan to make them again. However, they are a bit too sweet. Has anyone made these with less sugar? Any thoughts how that would affect the recipe. Ditto on the aroma, they smell amazing!
    Reply
  • EstherC
    22 FEB, 2009
    LOVE these, simple recipe and the smell of these baking is wonderful. The raspberries in the recipe are such a great combination. Everyone, especially my children love these. This is one of our favorites now.
    Reply
  • EstherC
    22 FEB, 2009
    These are now one of my favorites! Everyone I've given these to loves them. They are so yummy. I love the smell of these and the raspberries are a nice surprise when you bite into these. These never last more than a day at my house, the kids especially love them.
    Reply
  • c966
    9 FEB, 2009
    These are sensational! I substituted Splenda baking mix. the dough is very similar to a torte dough with more nuts than flour. very rich with the 4 eggs. Shelling the nuts took the most prep time; after that about 5-8 minutes more prep. They were a breeze to make and look and smell incredible. It was very hard to put the remainders in the freezer. I will make these for the holidays and anytime I need a dessert for a potluck. Thanks for the recipe Martha and Staff!
    Reply

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