Description
Decadent and delightful cupcakes bursting with fresh raspberries, crunchy pistachios, and a creamy mascarpone filling.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup mascarpone cheese
- 1/2 cup raspberry jam
- 2–3 tablespoons heavy cream
- Fresh raspberries for garnish
- Chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and a pinch of baking soda.
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream and milk. Start and finish with the dry ingredients. Mix until just combined. Gently fold in the fresh raspberries and chopped pistachios.
- Divide the batter among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- In a small bowl, combine the raspberry jam and mascarpone cheese, blending until smooth.
- Once the cupcakes have cooled, carve a small hole in the center of each and fill with the raspberry mascarpone mixture.
- Beat the softened butter until creamy. Gradually mix in the powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
- Frost the filled cupcakes and garnish with fresh raspberries and chopped pistachios.
Notes
Use fresh raspberries for the best flavor. You can substitute with frozen raspberries if needed, but they may make the batter more moist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cupcakes, raspberry, pistachio, dessert, baking