Directions:
1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
5. Fold in Add-ins: Gently fold in the fresh raspberries and chopped pistachios.
6. Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. Make Filling: For the filling, mix together the raspberry jam and mascarpone cheese until smooth.
8. Fill Cupcakes: Once the cupcakes are completely cooled, use a small knife to cut out a small hole in the center of each cupcake. Fill each hole with the raspberry mascarpone mixture.
9. Prepare Frosting: For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
10. Decorate: Frost the filled cupcakes and garnish with fresh raspberries and chopped pistachios.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
ADVERTISEMENT
