Cherry-Pistachio Olive Oil Cupcakes with a Lush Mascarpone Frosting

Looking for a delightful treat that combines rich flavors with a touch of elegance? Look no further than Cherry-Pistachio Olive Oil Cupcakes topped with a Lush Mascarpone Frosting.

This delectable dessert blends the sweet-tart freshness of cherries with the creamy goodness of mascarpone, creating a cupcake that’s not only visually stunning but also irresistibly delicious. Like these Rum & Ginger Cupcakes With A Creamy Rum Frosting.

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The zest and juice of lime provide a refreshing citrus note that beautifully complements the cherries.

Chopped fresh cherries offer a fruity explosion in every bite, while chopped pistachios add a delightful crunch and nutty aroma.

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To top it all off, a rich, creamy frosting made from mascarpone cheese and heavy cream elevates the entire dessert experience.

These cupcakes are easy to make and perfect for any occasion. Whether you’re celebrating a special event or simply want to indulge in a little treat, these cupcakes are sure to impress.

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These Cherry-Pistachio Olive Oil Cupcakes with a Lush Mascarpone Frosting are not just a desserts, they are an experience. Like with these Roasted Peaches With Cinnamon Mascarpone.

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Perfect for celebrations, gatherings, or just a delicious treat to enjoy at home, these cupcakes are sure to impress anyone who tries them.

Dive into the delightful world of flavors and textures that these cupcakes provide, and don’t forget to share.

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Cherry-Pistachio Olive Oil Cupcakes with a Lush Mascarpone Frosting

Cupcake Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 1/4 cups granulated sugar

2 teaspoons grated lime zest (or lemon zest)

1 cup extra-virgin olive oil

3/4 cup whole buttermilk, at room temperature

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup fresh (or thawed frozen) pitted cherries, chopped and patted dry

1/4 cup chopped unsalted dry-roasted pistachios

Mascarpone Frosting Ingredients

8 ounces mascarpone cheese, at room temperature

1 cup heavy cream

1/2 cup powdered sugar (adjust to taste)

1 teaspoon vanilla extract

Zest of 1 lime, optional, for added flavor

For the Cupcakes:

Preheat your oven to 325 degrees. Line two standard cupcake tins with cupcake liners.

In a large mixing bowl, combine the granulated sugar with the lime zest. Rub the zest into the sugar using your fingers to release the oils. Set aside.

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Cook’s Notes 

Mixing the lime zest with the sugar before adding to the other ingredients is the secret to getting a citrusy flavor. 

The sugar pulls the oils out of the zest to infuse the sugar with the flavor of lime which complements cherry’s and pistachios exceptionally well.

We do the same with our Orange Cranberry Quick Bread With Orange Cream Frosting.

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In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.

To the large bowl with the sugar/zest mixture, whisk in the olive oil, buttermilk, eggs, vanilla extract, and lime juice until smooth.

Gradually add the dry ingredients to this mixture, whisking until just combined.

Gently fold in the chopped cherries and chopped pistachios.

Divide the batter evenly among the cupcake liners, filling them about 2/3 to 3/4 full.

Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for about 5 to 10 minutes, then transfer to a wire rack to cool completely.

For the Mascarpone Frosting:

In a large mixing bowl, combine the mascarpone cheese. Add the heavy cream, powdered sugar, vanilla, and the lime zest (if using).

Using an electric mixer, whip the mixture on medium speed until soft peaks form. Be careful not to overwhip.

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Once the cupcakes are completely cool, use a piping bag or a knife to frost them with the mascarpone frosting.

For an extra touch, add a cherry and some finely chopped pistachios pieces on top.

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