Fluffy Raspberry Pistachio Cupcakes

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Whisk flour, baking powder, baking soda, and salt.

Cream butter and sugar until fluffy. Add eggs, one at a time, then vanilla. Alternately add dry ingredients and sour cream/milk. Fold in raspberries and pistachios.

Divide batter among cups, bake 18-20 minutes. Cool.

Mix jam and mascarpone for filling. Remove center from each cupcake, fill.

Beat frosting ingredients, frost cupcakes. Garnish with raspberries and pistachios.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 12