Lemon Raspberry Pistachio Cupcakes with Creamy Frosting
Lemon Raspberry Pistachio Cupcakes are tender lemon-infused cupcakes blended with ground pistachios and fresh raspberries, topped with smooth lemon buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Ingredients
1 3/4 cups all-purpose flour
1/4 cup finely ground unsalted pistachios
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
3/4 cup whole milk
1 cup fresh raspberries
1 teaspoon flour for raspberries
1 cup unsalted butter for frosting softened
3 1/2 cups powdered sugar
2 tablespoons fresh lemon juice for frosting
2 to 3 tablespoons heavy cream
Chopped pistachios for garnish optional
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Whisk flour, ground pistachios, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest and juice.
5. Alternate adding dry ingredients and milk until combined.
6. Toss raspberries with flour and fold gently into batter.
7. Fill liners two-thirds full and bake 18 to 22 minutes.
8. Cool completely.
9. Beat butter for frosting until smooth, then gradually add powdered sugar.
10. Add lemon juice and cream, then frost cupcakes and garnish.
Notes
Use unsalted pistachios for balanced flavor. Do not overmix after adding raspberries. Chill frosting briefly if too soft before piping.