Lemon Pistachio Cupcakes
These Lemon Pistachio Cupcakes are light, fluffy, and bursting with fresh citrus flavor, perfectly balanced by the subtle nuttiness of pistachios. Topped with a creamy lemon frosting, these elegant cupcakes are ideal for celebrations, gatherings, or a refreshing homemade treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Milk
- Vanilla extract
- Finely chopped pistachios
For the frosting:
- Unsalted butter
- Powdered sugar
- Lemon juice
- Lemon zest
- Milk or cream
- Finely ground pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
- Stir in vanilla extract and chopped pistachios.
- Divide batter evenly among liners, filling about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the frosting:
9. Beat butter until smooth. Gradually add powdered sugar.
10. Mix in lemon juice, lemon zest, and milk or cream until smooth and fluffy.
Assemble:
11. Frost cooled cupcakes and garnish with finely ground pistachios.
Notes
Use fresh lemon juice and zest for the best flavor.Do not overmix the batter to keep cupcakes light and tender.Let cupcakes cool completely before frosting to prevent melting.
Find it online: https://cookibly.com/lemon-pistachio-cupcakes/
