Fluffy Raspberry Pistachio Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup fresh raspberries
1/2 cup chopped pistachios
For the Filling:
1/2 cup raspberry jam
1/2 cup mascarpone cheese
For the Frosting:
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Fresh raspberries and chopped pistachios for garnish
Directions:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the raspberries and chopped pistachios, being careful not to overmix.
Divide the batter evenly among the 12 cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin.
For the filling, mix together the raspberry jam and mascarpone cheese until smooth and well combined.
Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill the center with the raspberry mascarpone mixture.
For the frosting, beat together the softened butter and powdered sugar until smooth and creamy. Add the vanilla extract and 2 tablespoons of heavy cream, beating until fluffy. If the frosting is too thick, add the additional tablespoon of heavy cream.
Frost the filled cupcakes with the frosting and garnish with fresh raspberries and chopped pistachios.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 servings