For the cupcakes:
Preheat oven to 350° F and place paper baking cups into a regular-size muffin/cupcake tin. In a large bowl, whisk butter with sugar. Add the eggs one by one and then add the vanilla. In a medium bowl, whisk the flour with the baking powder and add to the butter, sugar, eggs and vanilla.

Gently fold the finely chopped pistachios into the batter. Fill about 12 paper cups and bake in preheated oven for 15-20 minutes. Leave them to cool.

For the Chantilly cream:
Partially whip the fresh cream. Add sifted powdered sugar into the mixture and continue whipping. Transfer the Chantilly cream into a pastry bag and decorate the cupcakes. Complete the decoration with few pistachios and raspberries on the top.