Go Back

Fluffy Raspberry Pistachio Cupcakes

Soft, fluffy cupcakes bursting with fresh raspberries and a hint of nutty pistachio, filled with creamy raspberry mascarpone and topped with a smooth, fluffy frosting—perfect for gifting or enjoying any time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp 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 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
Garnish
  • 12 fresh raspberries for garnish
  • 1/4 cup chopped pistachios for garnish

Equipment

  • Muffin tin
  • Cupcake liners
  • medium bowl
  • Large bowl
  • Mixer or whisk
  • Wire rack

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Step 3: In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Step 4: Add dry ingredients to wet ingredients in three parts, alternating with sour cream and milk, starting and ending with dry ingredients. Mix gently until just combined.
  5. Step 5: Carefully fold in fresh raspberries and chopped pistachios.
  6. Step 6: Divide batter evenly among cupcake liners, filling about two-thirds full.
  7. Step 7: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  8. Step 8: Mix raspberry jam and mascarpone cheese until smooth for the filling.
  9. Step 9: Once cupcakes are fully cooled, cut a small hole in the center of each and fill with the raspberry mascarpone mixture.
  10. Step 10: For frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
  11. Step 11: Frost each filled cupcake generously and garnish with fresh raspberries and chopped pistachios.

Notes

Swap raspberries with blueberries or blackberries for variation. Substitute pistachios with almonds or walnuts. Use cream cheese for filling as a mascarpone substitute. Try whipped cream cheese or lemon cream cheese frosting for a lighter or citrus twist. Store cupcakes in an airtight container in the fridge up to 3 days; freeze unfrosted cupcakes up to 2 months.