Pistachio and Raspberry Cupcakes with Mascarpone Frosting

When I began searching for recipes to consider for dessert to be served at my friend’s baby shower, I came across a gem that I put aside to try: pistachio and raspberry cupcakes. Thank you, Martha Stewart. Which frosting to choose was my next decision, and mascarpone seemed quite appropriate. I went full Martha here and decided to try her recipe for the frosting as well. Here are the recipes as I made them:

Pistachio and Raspberry Cupcakes
  • 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
  • 1 cup sugar
  • 1 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 cups fresh raspberries
  1. Preheat oven to 375°F. Line standard muffin tins with paper liners.
  2. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
  3. Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered pistachios.
  4. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.

Meanwhile, make the frosting.

Mascarpone Frosting

  • 1/2 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners’ sugar, sifted
  1. Chill bowl and beaters for 20 minutes.
  2. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
  3. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth.
  4. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

I would never deny that Martha’s cupcake recipes are legit. They’re always as flavorful as they sound, and they’re never dry because she doesn’t skimp on the butter. However, I often agree with the commenters I read regarding the intense sweetness, so cutting the sugar is never a bad idea (and in this case, I went ahead and did so with great results). I make several of Martha’s dessert recipes regularly, including my pumpkin cupcakes, which were adapted from her recipe.

As for the frosting, I found there to be too much heavy cream in Martha’s suggested proportions. Fortunately, I began with half the amount, which is what’s noted above. The end result was thick, fluffy and decadent. I’ve made mascarpone frosting before, but I really liked how this one came. It would be beautiful on a cake as well.

These cupcakes tasted amazing the first day and the second day. On the third day, I noticed a slight difference, but they were still fresh enough to not know the difference if you didn’t eat them immediately after baking. For best results, consume within three days and keep refrigerated if you frost before serving. Allow the cupcakes to come to room temperature before enjoying.

Beyond chocolate and vanilla, what’s your favorite kind of cupcake?

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

01. February 2013 by Nina
Categories: Desserts, Recipes | Tags: , , , , | Comments Off on Pistachio and Raspberry Cupcakes with Mascarpone Frosting