Next, blend the cream cheese, butter, & 2 teaspoons pure vanilla extract until smooth.
Then add all of the powdered sugar, 1/2 cup at a time. *(2)
Blend in 1 cup fresh raspberries until combined.
Fill a frosting bag with your frosting & pipe the frosting onto the top of the first layer. Add a second layer of cake & frosting. Top with the final layer of cake, frosting, 1 raspberry & chopped pistachios.
Continue this process until you have made all of your Raspberry Vanilla Mini Cakes.
Chill until ready to serve & enjoy!
I wiped off the knife & biscuit cutter after cutting each layer.
To ensure proper measuring use a spoon to fluff the powdered sugar & then spoon the powdered sugar into your measuring cup so as not to compact the powdered sugar when measuring.