Pistachio Cupcakes with Raspberry Compote & Stracciatella Frosting

Pistachio Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with 12 parchment liners.

In a medium bowl, add: flour, pistachio flour, baking powder, salt, sugar, cubed butter

Use a hand mixer or a stand mixer with the paddle attachment and beat until the mixture looks sandy and the butter is fully incorporated (the reverse-creaming magic!).

Add the oil, egg whites, vanilla bean paste, sour cream, and milk. Whisk gently until the batter just comes together without over mixing.

Divide between the liners and bake for 15–18 minutes or until a toothpick comes out with a few moist crumbs. Cool completely.

Raspberry Compote

In a small saucepan, combine the raspberries, sugar, and lemon juice.

Cook over medium heat for 5–7 minutes until juicy and bubbling.

For a thicker filling, add the cornstarch slurry and cook 1–2 minutes more.

Cool fully—this helps it thicken.

Stracciatella Frosting

Beat the butter and salt for 3 minutes until pale and fluffy.

Add powdered sugar in two additions, mixing slowly at first.

Add vanilla bean paste and cream cheese until smooth, light, and whipped.

Whip in the finely shaved chocolate shards.

Tip: the thinner the shavings, the silkier the stracciatella texture.

Assemble

Cut a small well out of each cooled cupcake. Spoon in raspberry compote. Pipe tall swirls of stracciatella frosting on top. Add a raspberry or mint for decoration.