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Pistachio Cupcakes with Raspberries
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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No occasion is necessary to bake these simple yet surprising cupcakes.
Ingredients
- 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups fresh raspberries
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 190 % Daily Value *
- Total Fat: 10 g 15.17%
- Saturated Fat: 4 g 19.5%
- Trans Fat: 0 g %
- Cholesterol: 17 mg 5.67%
- Sodium: 200 mg 8.33%
- Calcium: 16 mg 1.6%
- Potassium: 120 mg 3.43%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.61%
- Zinc: 0 mg 0%
- Total Carbohydrate: 25 g %
- Dietary Fiber: 2 g 8.52%
- Sugar: 16 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 4.28%
- Vitamin C 7.57%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
