Lemon Pistachio Cupcakes
Published on May 09, 2025
Quick Summary
These Lemon Pistachio Cupcakes are the perfect combination of bright citrus and nutty goodness. With ground pistachios in the batter and a creamy lemon buttercream on top, they’re a delicious treat for any occasion. Optional honey drizzle and crushed pistachios make them even more irresistible.
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Lemon Pistachio Cupcakes with Lemon Buttercream Frosting
There’s something undeniably cheerful about the combination of lemon and pistachio. These Lemon Pistachio Cupcakes are a refreshing twist on traditional cupcakes—soft, nutty, zesty, and topped with a silky lemon buttercream.
What sets these cupcakes apart is the ground pistachios in the batter, lending them a delicate crunch and natural green hue. A touch of almond extract deepens the flavor profile, pairing beautifully with the citrus. Finished with a generous swirl of lemon buttercream, a sprinkle of crushed pistachios, and (if you’re feeling fancy) a light drizzle of honey, SWOON! These cupcakes are as beautiful as they are flavorful.
They are the perfect dessert for just about any occasion. Serve them at spring or summer gatherings, baby showers, or bridal showers. They’re also a lovely choice for Mother’s Day or Easter, thanks to their fresh flavors and beautiful presentation. Everyone will appreciate and enjoy these elegant cupcakes!
Maria’s Tips for Cupcake Success
- Use room-temperature ingredients (eggs, buttermilk, Greek yogurt) for a smoother batter and better texture.
- Grind the pistachios finely, but don’t turn them into a paste. You want a flour-like texture for even baking.
- Rub the lemon zest into the sugar with your fingers before mixing—it releases the oils and makes the lemon flavor pop
- Don’t overmix the batter once you add the flour; it helps keep the cupcakes light and fluffy.
- Let the cupcakes cool completely before frosting to avoid melting the buttercream.
- Pipe the frosting with a tip for a professional look, or keep it rustic with a swirl from a spoon or offset spatula.
- Drizzle a bit of honey on top for a sweet finish. I also love adding a sprinkle of finely chopped pistachios for extra texture and a pop of color.
Lemon Pistachio Cupcakes
Ingredients
For the cupcakes:
- 3/4 cup shelled unsalted pistachios
- 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 zest, from 2 or 3 lemons
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup buttermilk
- 1/3 cup plain Greek yogurt (or sour cream)
For the frosting:
- 1 cup unsalted butter, at room temperature
- 4 and ½ cups confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream or whole milk
- 2 teaspoons lemon zest
- 1/2 teaspoon almond extract
- Pinch of salt
- Finely chopped pistachios, for garnish
- Drizzle of honey, optional
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
Nutrition
Have you tried this recipe?
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Frequently Asked Questions
Can I use salted pistachios? Yes, but make sure to reduce or omit the added salt in the batter.
Can I use sour cream instead of plain Greek yogurt? Absolutely—sour cream is a great substitute and will give the cupcakes the same rich, moist texture.
Can I make these ahead of time? Yes, the frosted cupcakes can be baked and stored for up to 2 days in an airtight container.
Can I freeze the cupcakes? The unfrosted cupcakes freeze well for up to 2 months. Thaw at room temperature before frosting.
Can you freeze the frosting? Yes, you can freeze the frosting! Just place it in an airtight container or freezer-safe bag, press out any excess air, and freeze for up to 2 months. When you’re ready to use it, let it thaw in the refrigerator overnight, then re-whip it briefly to bring back its smooth, fluffy texture.
Maria I love your recipes and have both of your cookbooks! You GO girl. I am a big fan of lemon and pistachios so this recipe is calling to me. I would, however, like to ask your advice on the frosting. Do you think a less sweet icing might work? Make a half recipe or use a cream cheese frosting? Your advice?
Thank you,Patti R