Pistachio Cupcakes With Raspberries

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Martha Stewart


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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

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