Small Batch Pistachio Cupcakes
Fluffy, moist pistachio cupcakes topped with mascarpone whipped cream and raspberry jam.
Ingredients
Pistachio Cupcakes
- 90 g all purpose flour (¾ c.)
- 42 g pistachio flour* (¼ c. + 2 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 100 g granulated sugar (½ c.)
- 41 g unsalted butter cubed, room temperature (3 tbsp.)
- 32 g vegetable oil (2 ½ tbsp.)
- 1 egg white room temperature
- 2 tsp. vanilla bean paste
- 45 g sour cream room temperature (3 tbsp.)
- 55 g whole milk room temperature (¼ c.)
Raspberry Jam
- 150 g raspberries fresh or frozen (1 ¼ c.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- zest of 1 small lemon
- 10 g corn starch (1 ¼ tbsp.)
- 2 tbsp. lemon juice
Mascarpone Whipped Cream
- 226 g mascarpone (1 c.)
- 2 tbsp. granulated sugar
- 1 tbsp. vanilla bean paste
- 150 g heavy whipping cream (⅔ c.)
Instructions
Pistachio Cupcakes
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
- To a medium sized mixing bowl, add the flour, pistachio flour, baking powder, salt, sugar, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
- Add in the oil, egg white, vanilla bean paste, sour cream, and milk. Whisk the ingredients together just until a cohesive batter has formed.
- Distribute the batter evenly between the six liners. Bake for 15-18 min., or until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs.
Raspberry Jam
- Set a fine mesh sieve over a small bowl. Set aside.
- Add the raspberries, sugar, and lemon zest to a small saucepan set over medium heat. Stir the mixture frequently, mashing down the raspberries as they soften.
- Once all the raspberries have been mashed up, take the mixture off of the heat and pour it through the fine mesh sieve.
- Discard the raspberry seeds, and transfer the mixture back into the saucepan and bring it to a simmer.
- In a small bowl, mix together the corn starch and lemon juice. Once the raspberry mixture is simmering, mix the corn starch slurry in to it, stirring until the jam thickens.
- Once thickened, remove the jam from the heat and transfer it to a heat-safe container to chill in the fridge until you're ready to assemble the cupcakes.
Mascarpone Whipped Cream
- Add the mascarpone, sugar, and vanilla to a medium sized mixing bowl. Use a hand mixer (or a stand mixer fitted with the whisk attachment) to beat the mixture just until combined.
- While mixing, slowly pour in the heavy whipping cream. Continue mixing until the mixture reaches stiff peaks.
- Once the cupcakes have fully cooled to room temperature, place a heaping scoop of mascarpone frosting on them. Use a spoon to make a divot on top of the cream, then swirl a heaping scoop of raspberry jam in to it. Enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Cupcake Pan | Oven Thermometer | Cookie Scoops
*You can super easily make homemade pistachio flour by grinding pistachios up in a food processor until it resembles tiny crumbles (that's what I did for this recipe.) Be sure not to process it for too long or you'll end up with pistachio butter!
Nutrition
Serving: 1cupcakeCalories: 634kcalCarbohydrates: 57gProtein: 7gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 86mgSodium: 204mgPotassium: 182mgFiber: 3gSugar: 40gVitamin A: 1165IUVitamin C: 9mgCalcium: 155mgIron: 1mg