😋💚🍇 Fluffy Raspberry Pistachio Cupcakes

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 😋💚🍇 Fluffy Raspberry Pistachio Cupcakes

Ingredients:

    • 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
    • Filling:
    • 1/2 cup raspberry jam
    • 1/2 cup mascarpone cheese
    • 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 muffin tin with cupcake liners.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • 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.
    • Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
    • Gently fold in the raspberries and chopped pistachios.
    • 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. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
    • For the filling, mix together the raspberry jam and mascarpone cheese until smooth.
    • 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.
    • For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
    • Frost the filled cupcakes and garnish with fresh raspberries and chopped pistachios.
    • Prep Time: 30 minutes | Cooking Time: 20

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