Description
Tender lemon cupcakes studded with ground pistachios and topped with lemon-almond buttercream. Makes 12 cupcakes.
Ingredients
Scale
- 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