Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
Combine & Mix: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Mix until just combined. Gently fold in the fresh raspberries and chopped pistachios.
Fill & Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Filling: In a small bowl, mix together the raspberry jam and mascarpone cheese until smooth.
Fill the Cupcakes: Once the cupcakes are cool, use a small knife to cut out the center of each cupcake. Fill each hole with the raspberry-mascarpone mixture.
Prepare the Frosting: Beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until the frosting is light and fluffy.
Frost & Garnish: Frost the filled cupcakes generously. Garnish with fresh raspberries and a sprinkle of chopped pistachios.
Enjoy your deliciously fluffy Raspberry Pistachio Cupcakes!
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