Pistachio Lemon Cupcakes

We’re obsessed with the pistachio lemon cupcakes. Soft, fluffy cupcakes made with fresh lemon zest and chopped pistachios, topped with a bright lemon buttercream.

Key Ingredients

01. Lemon Zest

Adds bright, fresh lemon flavor that pairs perfectly with the pistachios. Always zest your lemons right before using for the best flavor!

02. Chopped Pistachios

Finely chopped unsalted pistachios bring texture, color, and a nutty flavor to the cupcakes.

03. Pistachio Milk

We use Táche pistachio milk for a subtle pistachio flavor and keeps the cupcakes light and soft.

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Pistachio Lemon Cupcakes

We're obsessed with the pistachio lemon cupcakes. Soft, fluffy cupcakes made with fresh lemon zest and chopped pistachios, topped with a bright lemon buttercream.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 12

Ingredients

 

USMetric

 

1x2x3x

Cupcakes

• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsalted butter softened
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 2 eggs room temp.
• 2 tsp vanilla extract
• 1 cup pistachio milk
• 1/4 cup finely chopped pistachios

Buttercream

• 1 cup unsalted butter softened
• 1/4 tsp salt
• 3 cups powdered sugar sifted
• 1 1/2 tbsp pistachio milk
• 1 tbsp lemon zest
• 1 tbsp vanilla extract

Instructions

 

For the cupcakes

• Preheat the oven to 350℉. Line a cupcake tray with cupcake liners.
• In a small bowl, mix together the flour, baking powder, and salt. Set aside.
• Using a hand mixer or whisk, beat together the butter, vegetable oil, and sugar until smooth (3-4 minutes). Then, whisk in the eggs, lemon zest, and vanilla extract.
• Add 1/2 of the dry ingredients and mix until combined. Add the pistachio milk, followed by the rest of the dry ingredients. Mix until combined. Fold in the chopped pistachios.
• Spoon the batter into the liners filling 1/2 to 2/3 of the way full. Bake at 350℉ for 20 minutes.

For the buttercream:

• Using a stand mixer fitted with the paddle attachment or an electric hand mixer, cream the butter and salt until smooth, about 2-3 minutes.
• Add the powdered sugar 1 cup at a time. Beat until light and fluffy. Add the pistachio milk, lemon zest, and vanilla. Beat for another 2 minutes until smooth.
• Once the cupcakes have cooled completely, pipe the buttercream on top and enjoy!

Keyword cupcakes, lemon, pistachio

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