Directions:
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 well combined.
Gently fold in 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 the raspberry jam and mascarpone cheese until smooth.
Once the cupcakes have cooled completely, use a small knife to cut 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 cream and mix until smooth and fluffy.
Glaze the filled cupcakes and garnish with fresh raspberries and chopped pistachios.
Preparation time: 30 minutes | Cooking time: 20 minutes | Total time: 50 minutes
ADVERTISEMENT
