Pistachio Raspberry Cupcake

A delicious dessert cupcake that also makes a great breakfast treat!
 PREP TIME:  20 min
 COOK TIME:25 min
1 c unsalted whole toasted pistachios
1/4 c unsalted toasted pistachios slivered or chopped
1 1/2 c sugar
1 t salt
4 oz. unsalted butter
2 t vanilla
4 large eggs
1 c flour
2 c fresh raspberries
  1. Preheat oven to 375 degrees. Line muffin tins with paper liners or use a nonstick spray. Process 1 c pistachios, sugar and salt in a food processor until finely ground. Add butter, vanilla, and eggs, process until smooth. Add flour, and pulse until combined.
  2. Fill muffin tins halfway with batter. Sprinkle with 1 1/2 c. raspberries. Spoon additional batter over the berries. Sprinkle tops with remaining berries and 1/4c slivered pistachios. Bake until firm, about 25 minutes. Let cool in tins on wire racks. Keep up to 2 days (if they last that long) covered.