Pistachio Raspberry Teacake

These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth.

nonstick cooking spray
1 cup pistachios, shelled
1½ cups sugar
1 tsp. sea salt
½ cup (1 stick) butter, room temperature, cut into pieces
2 tsp. pure vanilla extract
4 large eggs
1 cup flour, unbleached
2-6 oz containers fresh raspberries
¼ cup pistachios, slivered or chopped for sprinkling

Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray.

In a food processor, finely grind shelled pistachios with the sugar and sea salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not over mix.

Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4-6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (½ tsp. per standard: ¼ tsp. per mini).

Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

Makes 15 standard or 36 mini cupcakes.