Lemon Pistachio Cupcakes
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Lemon Pistachio Cupcakes
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These elegant cupcakes combine nutty pistachios and zesty lemon, topped with creamy lemon buttercream. Perfect for any occasion, with optional honey drizzle and crushed pistachios for extra flavor and crunch!
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Ingredients
For the cupcakes:
- 3/4 cup pistachio shelled, unsalted
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 1 tablespoon lemon from 2 or 3 lemons, zest
- 1/2 cup unsalted butter at room temperature
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract
- 1/3 cup buttermilk
- 1/3 cup yogurt or sour cream, plain, Greek
For the frosting:
- 1 cup unsalted butter at room temperature
- 4 confectioners’ sugar 1/2 cup
- 2 tablespoons lemon juice fresh
- 2 tablespoons heavy whipping cream or whole milk
- 2 teaspoons lemon zest
- 1/2 teaspoon almond extract
- Pinch salt
- pistachios for garnish, finely chopped
- honey optional, drizzle
Instructions
- Preheat oven to 350 degrees F. Place cupcake liners in a standard muffin tin and set aside.
- Place the pistachios in a food processor. Secure the lid and pulse until finely ground. Transfer to a medium bowl.
- Add the flour, baking powder, salt, and baking soda. Whisk until well combined.
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- Using a stand mixer fitted with a paddle attachment (can use handheld mixer), beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar mixture and beat on high until creamed together, about 1 to 2 minutes. 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.
- In a small bowl, whisk together the buttermilk and Greek yogurt.
- With the mixer on low, alternate adding in the dry ingredients and the buttermilk/Greek yogurt mixture, beginning and ending with the dry ingredients. Don’t over mix.
- Divide the cupcake batter evenly among the muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, lemon zest, almond extract, and pinch of salt. Mix on low and then increase to high speed and beat for 3 full minutes or until frosting is smooth.
- Frost the cooled cupcakes with the buttercream. Garnish with pistachios. You can even add a little drizzle of honey, if desired.
Notes
- How to Store: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze them (wrapped individually) for up to 2 months. Frosted cupcakes can sit at room temp for up to 2 days. They can be refrigerated for up to 5 days, but they might dry out a little. Bring them to room temperature before serving. For longer storage, freeze frosted cupcakes after chilling them until firm, then wrap and freeze for up to 2 months. Lemon buttercream frosting can be stored in the fridge for up to a week or frozen for 2 months; let it come to room temp and re-whip before using.
- tore
- unfrosted
- cupcakes
- in
- an
- airtight
- container
- at
- room
- temperature
- for
- up
- to
- 3
- days,
- or
- freeze
- them (
- wrapped
- individually)
- for
- up
- to
- 2
- months.
- Frosted
- cupcakes
- can
- sit
- at
- room
- temp
- for up to
- 2
- days. They can
- be
- refrigerated
- for
- up
- to
- 5 days, but they might dry out a little. B
- ring
- them
- to
- room
- temperature
- before
- serving.
- For
- longer
- storage,
- freeze
- frosted
- cupcakes
- after
- chilling
- them
- until
- firm,
- then
- wrap
- and
- freeze
- for
- up
- to
- 2
- months.
- Lemon
- buttercream
- frosting
- can
- be
- stored
- in
- the
- fridge
- for
- up
- to
- a
- week
- or
- frozen
- for
- 2
- months;
- let
- it
- come
- to
- room
- temp
- and
- re-
- whip
- before
- using.
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
92mg
(31%)
Sodium
144mg
(6%)
Potassium
171mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
817IU
(16%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 144mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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