Ingredients:
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
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
Garnish:
Fresh raspberries
Chopped pistachios
Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
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