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Pistachio Cupcakes with Raspberries

Martha Stewart
  • minutes
  • Serves 15

INGREDIENTS

2 cups

Raspberries, fresh

4

Eggs, large

1 cup

All-purpose flour

1 tsp

Salt

1 1/2 cups

Sugar

2 tsp

Vanilla extract, pure

1 cup

Pistachios, whole unsalted

4 oz

Butter, unsalted