Description
These Lemon Raspberry Pistachio Cupcakes are vibrant, moist, and full of flavor. The zesty lemon cupcakes are filled with fresh raspberries, topped with a pistachio buttercream, and sprinkled with chopped pistachios for a colorful and sophisticated dessert perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup fresh raspberries
- For Pistachio Buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup finely ground pistachios
- 1–2 tsp milk or cream (as needed)
- Pinch of salt
- Chopped pistachios for garnish
Instructions
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Combine: Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Fold gently until just combined.
- Fold in raspberries: Carefully fold in fresh raspberries to avoid breaking them.
- Fill and bake: Divide batter evenly among cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- Prepare Pistachio Buttercream: Beat butter until creamy. Gradually add powdered sugar, ground pistachios, milk, and salt until smooth and pipeable.
- Frost cooled cupcakes and sprinkle with chopped pistachios.
Notes
For best results, use fresh ripe raspberries. Lightly fold in berries to keep cupcakes light and prevent streaking in the batter. Frost only after cupcakes are completely cooled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 22g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon raspberry pistachio cupcakes, fruity cupcakes, nutty buttercream, spring dessert, elegant cupcakes