Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk and vanilla extract, mixing until just combined.

Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

Once cooled, top each cupcake with fresh raspberries.

Dust with powdered sugar before serving.