These lemon pistachio cupcakes are a delightful blend of bright citrus and nutty flavor, making them a lovely treat for any occasion. Topped with creamy pistachio buttercream, they’re sure to be a hit at your next dessert table!
This recipe addresses bland flavor, uneven texture, frosting uncertainties, missing technique tips, and limited variation options, offering clearer steps, piping guidance, and advance prep ideas.
I always find that some recipes can leave me scratching my head, especially when it comes to balancing flavors or getting the right texture. This one addresses those problems beautifully by ensuring the cupcakes come out airy and not overly sweet, which can be a challenge with baked goods.
This recipe works wonders, yielding twelve light and moist cupcakes in just about 40 minutes. By following these steps, you’ll whip up a batch that tastes totally homemade and feels special with every bite.
If you’re in the mood for something equally delicious, check out my Garlic Mushroom Mac and Cheese for another comforting dish that’s great for sharing!
Table of contents
Why You Will Love This Recipe
- Bright Lemon Flavor The lemon zest in these cupcakes adds a refreshing tang that elevates the sweetness and creates an inviting aroma, making them a standout dessert.
- Nutty Pistachio Texture The finely ground pistachios not only offer a delightful crunch but also infuse each bite with a unique nutty flavor that complements the lemon beautifully.
- Light and Moist With a blend of buttermilk and Greek yogurt, these cupcakes are notably moist, resulting in a tender crumb that keeps them fresh longer than other cupcakes.
- Frosting with Character The pistachio buttercream is creamy and luscious, enhanced with lemon juice and zest, ensuring each cupcake is dressed in a rich, flavorful layer that ties the whole treat together.
Lemon Cupcakes with Pistachio Buttercream
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender lemon cupcakes studded with ground pistachios and topped with lemon-almond buttercream. Makes 12 cupcakes.
Ingredients
- Main Ingredients
- 3/4 cup (90g) shelled unsalted pistachios, finely ground
- 1 2/3 cup (200g) all-purpose flour, sifted
- 11/2 teaspoon (5g) baking powder
- 1/21/2 teaspoon (3g) kosher salt
- 1/41/2 teaspoon (1g) baking soda
- 1 cup (200g) granulated sugar, fine
- 1 tablespoon (15g) lemon zest, freshly grated
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 11/2 teaspoon (5ml) vanilla extract
- 1/21/2 teaspoon (2.5ml) almond extract
- 1/3 cup (80ml) buttermilk
- 1/3 cup (80g) plain Greek yogurt
- For the Frosting
- 1 cup (226g) unsalted butter, softened
- 4.5 cups (540g) confectioners’ sugar
- 2 tablespoons (30ml) fresh lemon juice
- 2 tablespoons (30ml) heavy cream or whole milk
- 21/2 teaspoons (10g) lemon zest, freshly grated
- 1/21/2 teaspoon (2.5ml) almond extract
- Pinch of salt
Instructions
- Step 1: Preheat Your Oven: Preheat oven to 350 degrees F. Place cupcake liners in a standard muffin tin and set aside.
- Step 2: Grind Pistachios Carefully: Place the pistachios in a food processor. Secure the lid and pulse until finely ground, watching carefully to avoid making a paste. Transfer to a medium bowl.
- Step 3: Whisk Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, and baking soda until well combined.
- Step 4: Combine Sugar and Zest: In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- Step 5: Cream Butter Smoothly: Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
- Step 6: Mix in Sugar Mixture: Add the sugar mixture to the creamed butter and beat on high until creamed together, about 1 to 2 minutes.
- Step 7: Incorporate Eggs and Extracts: Scrape down the sides and up the bottom of the bowl with a spatula as necessary. Add the eggs, vanilla extract, and almond extract, and beat on medium-high speed until smooth and combined.
- Step 8: Prepare Wet Ingredients: In a small bowl, whisk together the buttermilk and Greek yogurt.
- Step 9: Alternate Adding Mixtures: With the mixer on low, alternate adding the dry ingredients and the buttermilk/Greek yogurt mixture, beginning and ending with the dry ingredients. Do not over mix.
- Step 10: Fill Muffin Tin Evenly: Divide the cupcake batter evenly among the muffin cups, filling each about two-thirds full.
- Step 11: Bake Until Golden: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Step 12: Cool Completely: Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack.
- Step 13: Beat Butter for Frosting: Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Step 14: Add Remaining Ingredients: Add confectioners’ sugar, lemon juice, heavy cream, lemon zest, almond extract, and a pinch of salt.
- Step 15: Whip Frosting to Perfection: Mix on low speed and then increase to high speed for 3 minutes or until frosting is smooth.
- Step 16: Frost & Garnish: Frost the cooled cupcakes generously with the buttercream. Garnish with chopped pistachios.
Notes
- Storage Tips: Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze the un-frosted cupcakes for up to 3 months.
- Expert Tips: If the batter is too thick, add 1 tablespoon of buttermilk at a time until the desired consistency is reached during mixing. For dry cupcakes, measure flour correctly by scooping it with a spoon into the measuring cup.
- Reheating Instructions: If stored in the refrigerator, bring the cupcakes to room temperature before serving.
- Serving Suggestions: These cupcakes pair well with a light tea or lemonade for a refreshing treat.
- Recipe Variations: For gluten-free cupcakes, substitute all-purpose flour with gluten-free flour blend, using the same amount. For a dairy-free option, replace buttermilk and Greek yogurt with non-dairy alternatives.
- Ingredient Notes: Use fresh lemons for zest and juice to maximize flavor. Choose good quality unsalted pistachios for the best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Go for a good quality all-purpose flour to keep the cupcakes light and fluffy. Make sure you sift it to avoid clumps!
- Granulated sugar: This adds sweetness and contributes to the cupcake’s moistness. Use fine sugar for a smoother batter and better texture.
- Unsalted butter: Opt for unsalted to control the sweetness. It brings richness to the flavor, so make sure it’s softened for easy mixing.
- Lemon zest: Freshly grated zest amplifies the lemon flavor and adds a delightful aroma. Look for bright, unblemished lemons for the best zest.
- Lemon juice: Freshly squeezed juice keeps the cupcakes bright and tangy. You’ll want to avoid bottled juice; fresh is key for flavor!
- Pistachios: Use shelled, unsalted pistachios for the buttercream. They add a unique taste and beautiful color. Toasting them slightly can enhance their flavor.
- Heavy cream: This makes the buttercream super smooth and creamy. Be sure to chill it before whipping for better volume!
- Baking powder: It helps the cupcakes rise, creating a light texture. Check for freshness; expired baking powder won’t give you the lift you want!
- All-purpose flour: Go for a good quality all-purpose flour to keep the cupcakes light and fluffy. Make sure you sift it to avoid clumps!
- Granulated sugar: This adds sweetness and contributes to the cupcake’s moistness. Use fine sugar for a smoother batter and better texture.
- Unsalted butter: Opt for unsalted to control the sweetness. It brings richness to the flavor, so make sure it’s softened for easy mixing.
- Lemon zest: Freshly grated zest amplifies the lemon flavor and adds a delightful aroma. Look for bright, unblemished lemons for the best zest.
- Lemon juice: Freshly squeezed juice keeps the cupcakes bright and tangy. You’ll want to avoid bottled juice; fresh is key for flavor!
- Pistachios: Use shelled, unsalted pistachios for the buttercream. They add a unique taste and beautiful color. Toasting them slightly can enhance their flavor.
- Heavy cream: This makes the buttercream super smooth and creamy. Be sure to chill it before whipping for better volume!
- Baking powder: It helps the cupcakes rise, creating a light texture. Check for freshness; expired baking powder won’t give you the lift you want!
Recipe Tips
- If the batter is too thick, add 1 tablespoon of buttermilk at a time until desired consistency is reached during mixing.
- When the cupcakes bake unevenly, check to position the muffin tin in the center of the oven after 10 minutes into baking.
- If the frosting is too thin, sift in an additional 1/4 cup confectioners’ sugar and mix until you achieve the right consistency.
- For dry cupcakes, ensure to measure flour correctly by scooping it with a spoon into the measuring cup, avoiding compacting.
- If the pistachios don’t grind finely enough, pulse them for an additional 10 seconds, watching carefully to avoid turning them into paste.
Serving Suggestions
Serve lemon pistachio cupcakes with a side of fresh berries or a scoop of vanilla ice cream. Pair them with whipped cream or a fruit salad for additional flavor.
Use lemon pistachio cupcakes to make a layered cake or dessert trifle. Add crumbled cupcakes to a parfait or mix into yogurt for a tasty treat.
Top with a drizzle of lemon glaze or a dollop of whipped cream. Consider adding crushed pistachios or a sprinkle of lemon zest for added visual appeal.
Recipe variations
- You can use almond flour instead of all-purpose flour for a nuttier taste and gluten-free option. This also provides a nice texture to the cupcakes.
- Add 1/2 teaspoon of cardamom or coriander for a subtle spice twist. Adjust with more or less based on your preference.
- Either butter or cream cheese can replace the unsalted butter in the frosting for a different creaminess. Both options work wonderfully with lemon.
- If making for a large event, consider doubling the recipe to yield 24 cupcakes. Bake in two separate batches to maintain quality.
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How to Store?
To keep your lemon pistachio cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 1 week, keeping them moist and fresh.
Freezing: Wrap each cupcake in plastic wrap or aluminum foil, then put in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
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