Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in lemon zest, lemon juice, and vanilla extract.
6. Gradually add dry ingredients alternating with milk, mixing until just combined.
7. Gently fold in raspberries and chopped pistachios.
8. Divide batter evenly among cupcake liners, filling about 2/3 full.
9. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
10. For the frosting, beat butter until smooth. Add powdered sugar, pistachio paste, milk, and vanilla. Beat until creamy.
11. Frost cooled cupcakes and garnish with crushed pistachios, raspberries, or lemon zest.