Lemon Pistachio Cupcakes

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Recipe from Two Peas and Their Pod

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!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: frosting, lemon, pistachio

Servings: cupcakes

Calories: 392kcal

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 1/2 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

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.

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